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8 ounces sharp cheddar cheese, shredded (2 cups) 1 stick (1/2 cup) butter, slightly softened 1 1/2 cups flour substitute (my favorite is Rao's "cake flour") 1/4 teaspoon salt 1 tsp. Xanthan gum 1/8 tsp. cayenne pepper Garnishes, optional: paprika, chopped fresh parsley, sesame seeds or poppy seeds Process cheese, butter, flour and salt in a food processor until mixture forms a ball. Divide dough in half. Roll each half on a lightly floured surface into a 10-inch log. Wrap separately in plastic wrap and refrigerate until firm, at least 4 hours or up to 1 week. Heat oven to 350. Have cookie sheets ready. Cut logs in 1/4-inch-thick slices. Place about 1 inch apart on ungreased sheets. Sprinkle with one or more garnishes, if desired. Bake 12-15 minutes, until set and edges are golden brown. Remove immediately to a wire rack to cool. Store airtight. Makes 80 crackers. Carb count will depend on flour substitute used. |
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