The crackers are almost like cheese cookies, with a little kick to finish.
A 2-inch biscuit cutter works perfectly to slice the dough.
I love it when a plan comes together.
With the Virginia Gold Cup races only days away, I wanted to make something that would work well for the picnic atmosphere. When planning for a picnic, one should think about with how the food will withstand the weather and how easy it is to eat.
Pimento cheese is a Southern tradition and one of my favorites. But, it typically needs to be served on a cracker or bread. That got me thinking: Why not combine the two and make a pimento cheese cracker?
I just finished my first batch and they are delicious — even if I say so myself. They are almost like cheese cookies, with a little kick to finish.
So, if you get asked to bring something for the picnic table, this works well.
They won’t spoil in the sun. You can pick them up with your fingers (no serving utensils necessary). They go well with cocktails, and no one will ever suspect they are gluten-free.
This is a recipe I think will get used over and over again.
Pimento Cheese Crackers Makes approximately six dozen 2-inch crackers
2 cups of gluten-free flour*
¾ teaspoon of xanthan gum
1/8 teaspoon of cayenne pepper
¾ teaspoon of salt
1 four-ounce jar of diced pimentos, drained
8 ounces of New York Sharp Cheddar Cheese
½ cup of cold butter
½ cup of real mayonnaise
2 tablespoons of grated onion
1 teaspoon of Worcestershire sauce
1 teaspoon of Tabasco
Preheat the oven to 350° F.
Whisk the flour, xanthan gum, cayenne pepper and salt together in the bowl of a stand mixer and set aside.
Using the grater of a food processor, grate the cheese, butter and onion. Add that to the flour mixture. Using the paddle attachment blend well on a low speed. Then add the mayonnaise, Worcestershire sauce, Tabasco and pimentos. Once blended together, take portions of the dough and gently roll out on a lightly dusted pastry board. Roll about ¼-inch thick. Using a 2-inch biscuit cutter, slice the dough and place on a baking sheet lined with parchment paper. (Parchment paper isn’t necessary, but makes it easier to remove the biscuits from the pan and to clean up.)
Bake the wafers 18 to 20 minutes. Cool completely and serve. If making in advance, place in a plastic bag and freeze until ready to use.
* The blend I use for all-purpose flour:
1-¼ cups of sorghum flour
1-¼ cups of white rice flour
1 cup of potato starch (not flour)
1 cup of sweet rice flour