Mock Goldfish Crackers
Source of Recipe
Holly Bortfeld
Recipe Introduction
This is a modified version of a recipe from Bette Hagman's book The Gluten-Free Gourmet Cooks Fast and Healthy
List of Ingredients
1/2 cup margarine
9oz Soyco VEGAN cheddar cheese
1 cup GF flour mix
1 teaspoon seasoning salt (i used a pinch garlic powder, pinch salt,
pinch paprika)
1/4 teaspoon tumeric for color
Recipe
Cream together margarine and Soymage. Add the flour and the seasoning salt and mix together until the dough forms a ball.
Divide the dough into 3 or 4 sections. Wrap in wax paper and chill until firm.
Preheat oven to 400 degrees.
Cut dough into 1/8 inch slices (HB says: couldn't get it to do this I just aimed for thin and not pretty little crackers) and place on an ungreased cookie sheet.
Bake for 10 minutes or until crisp and very slightly browned, less if your slices are really thin.
Store dough in the freezer to make fresh crackers in 20 min.
To use cutter, roll out dough and cut, spraying cookie sheet with nonstick spray.
More Observations from HB:
I tried it in my Kitchen Aid mixer but it will not work in a mixer, it does require a food processor for texture. Then I created a flat rectangle with my hands on wax paper and chilled it. I rolled it a little thinner after it was good and cold, but I did not find it oily enough to blot with a towel. I used my little cookies cutters, though you could easily just cut it, and baked on parchment paper for
about 15 minutes. You can place them close together as they do not spread out or rise. It only made about 60-70 crackers so I didn't have enough left over to freeze.
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