Ritz-Style Crackers
Ingredients:
140 g Gluten Free all purpose flour
1/2 tsp Xanthan Gum
1.5 tsp Baking powder
1/2 tsp Sugar
1/2 tsp Smoked Paprika
1/4 tsp Kosher salt
56g unsalted butter, chilled
1 tbsp Vegetable oil
1/4-1/2 cup Chilled water
2 tbsp Unsalted butter, melted
Method:
Preheat over to 190C (170C Fan). Line rimmed baking sheets with parchment paper and set them aside.
In a large bowl, place the flour, Xantham gum, baking powder, sugar, paprika and salt, and whisk to combine well. Using a standard size grater, grate the cold butter into the large bowl of dry ingredients, stopping occasionally to flour the butter and keep separated. Toss to coat the butter in the dry ingredients. Add the vegetable oil, and stir to combine. Add about 1/4 cup of the ice water, and stir to combine. Add more water by the half teaspoon if necessary to bring the dough together. Press it into a disk, wrap it tightly in cling film and place in the fridge to chill for about 10 mins or until firm.
Remove the chilled dough from the fridge and place on a lightly floured surface. Sprinkle lightly with more flour on both sides of the dough and roll out until a bit more that 1/8-inch thick, moving and turning the dough, and sprinkling with extra flour as necessary to keep it from sticking. Cut out shapes, and place them about 1 inch apart from each other on the prepared baking sheets. With a toothpick, poke 4 to 6 wholes towards the centre of each cracker to help them rise. Gather and re-roll the scraps to cut out more crackers until you used up all the dough.
Place the baking sheets, one at a time, in the centre of the pre-heated oven and bake until the crackers are just beginning to brown (around 7 mins). Remove from the oven, brush the crackers with the melted butter and sprinkle with extra salt. Allow to cool on the baking sheet. They will crisp as they cool.
The crackers can be stored in a sealed glass container at room temperature and should maintain their texture that way.
Great with Cheddar cheese and fig chutney.