Friday, 22 August 2014
Gluten free crackers - onion and poppy seed
Tried a new combination of flavours for the gluten free savoury crackers ... and they were declared "absolutely, bloody, brilliant ... " ... they were very, very good! Today we had gnomes, frogs, chicks, cats and crocodiles.
Gluten free SR flour
Butter / margarine
dried fried onions
GF mixtures are gluten free ... dah dah! .. stating of the obvious! This means that they are not elastic in the same way that wheat flours are - so think of this as a very "short" pastry.
So, rub in the flour and fat as you normally would. Add flavourings (bash hell out of the dried, fried onions in a pestle and mortar so that the tiny pieces can be distributed into the dough). Mix gently, add water to bind. Put the dough into plastic bags in the fridge to chill.
Turn oven to 180C.
Roll dough out between 2 sheets of floured baking parchment (it helps the mixture stick together and not split and crack). Run a pallet knife gently under the pastry, lifting it from the paper. Cut out shapes with a cutter, and transfer to a baking paper lined baking tray - I lifted them out of the mixture within the cutter squeezing the shape very gently together, rather than cutting out multiple shapes and then picking them out of the sheet. The lifting of the raw pastry means that you can move the fragile crackers - if you don't loosen them first you will not get them out of the shapes!
Bake for about 12 minutes - turning the tray around after about 8 minutes to get an even(ish) bake.
Cool on a rack (if you can wait) and then scoff!