Ingredients

The following ingredients have 24 Servings
  • 1- pound (455 g) sharp or extra-sharp cheddar, ((we like orange colored cheddar))
  • 1 cup (113 g; 2 sticks) unsalted butter, (at room temperature, cut into pieces)
  • 1 large egg yolk
  • 2 teaspoons Dijon mustard
  • 2 teaspoons salt
  • ¼ teaspoon cayenne
  • 1 3/4 cups (254 g) all-purpose gluten-free low FODMAP flour,

Instruction

  • Grate cheese in food processor using grater disc (either coarse or fine). Switch to multi-purpose blade. Add butter and yolk and process until smooth. Add remaining ingredients and pulse until just combined. Scrape soft dough onto large piece of plastic, wrap well, flatten slightly and refrigerate at least 1 hour or overnight.
  • Position racks in upper and lower thirds of oven and preheat oven to 350°F (180°C). Line 2 baking sheet pans with parchment paper.
  • Roll out dough on lightly floured surface to 1/8-inch (3 mthickness. If the dough is giving you any problems, simply roll out in-between two pieces of parchment. Cut the rolled out dough into a grid to create small, 1-inch (2.5 csquare crackers. Place on prepared pans evenly spaced apart.
  • Bake for about 12 to 15 min; adjust time for different sized crackers. The crackers should be a little puffed, beginning to color and there might be a little cheese and butter oozing out and bubbling slightly along the bottom edges.
  • Cool pan completely on rack. Crackers may be stored for up to 4 days at room temperature in airtight containers.