Buttery shortbread crackers

10-15 minutes @ 375F, parchment lined cookie sheet.  

A very soft, buttery cracker that reminds me of shortbread. I think it would taste good sprinkled with powdered confectioners sugar and served as a cookie. I don't know if this recipe would work in the summer kitchen if you don't have air conditioning.

The night before making crackers:

• Put 1/2 stick of butter in freezer (Makes it easy to grate)
• Make sure you have about 1 cup of refrigerator cold water in the refrigerator
• Make the dry ingredient blend and put in the fridge.

Make dry ingredient blend in large bowl and put in fridge overnight. (Cover top of bowl with plastic.)

• 1 c. gluten free flour blend like Bob's Red Mill
• 1.5 t. baking powder
• 1/2 t. sugar
• 1/4 t. salt

Next Day:

Partially unwrap 1/2 stick of butter, lightly mark at 4T (1/4 c. mark), (I peeled the paper back a little more than halfway then held onto the paper covered portion.) Then use grater to grate on top of dry ingredient blend. Stop occasionally to flour the butter. Want butter bits to be coated with flour mixture.

• 4 T. Butter

Then add in and stir/ press? with back of spoon to combine. (I wonder if this part might work better by pulsing in a food processor.)

• 1 T. oil
• 1/4 c. refrigerator cold water plus more added VERY SLOWLY added drip by drip if needed.

You want to moisten the dry ingredients until the dough starts to clump together. I believe that you're trying to keep the butter encapsulated with the flour so it ends up tender. (I wonder if this method of grating frozen butter would work with pie crust or empanada dough?)

Then flatten into a disc, wrap in plastic wrap and store in fridge a couple of hours.

Later take out of the fridge and roll out to about 1/8" thick between 2 pieces of plastic. Take off the top plastic and cut into squares with a nonsharp edge like a rubber scraper or butter knife.

Move the squares to a parchment lined cookie sheet. Can poke holes in crackers if you like. I forgot and they still turned out fine.

Sprinkle with salt or powdered sugar when they come out of the oven and are still hot.

Ref: original recipe at https://glutenfreeonashoestring.com/gluten-free-crackers-ritz-style/

1-Bowl Gluten Free Crackers

 10-15 minutes @ 375F, parchment lined cookie sheet

This is delicious and very easy to make in a food processor but probably could be made by hand.

Blend together dry ingredients 

• 3/4 c. Gluten Free Flour Blend (like Bob's Red Mill)
• 2/3 c. Almond meal
• 2 T. Flaxseed meal
• 1/2 t. salt
• 1/4 t. baking powder

Then pulse in until crumbley like you're making pie dough (Can use two forks too.)

• 3.5 T oil (olive oil tasted just fine to me)

The add 1 T at a time, pulsing or stirring, until a semi-sticky dough forms that's moldable with your hands and not crumbley

• about 3-5 T

Then wrap in plastic wrap and put in fridge for a couple of hours. 

Couple of hours later, take it out, slightly flatten with hands between 2 sheets of plastic wrap, then roll out dough (still between the plastic wrap) until it about 1/8 or so thick. (I felt that the dough was too wet to roll on a bottom layer of parchment paper with a top layer of plastic but it could work.)

Take off the top sheet of plasic and use a butter knife, rubber spatula... (something that won't cut the plastic underneath) and cut into squares. 

Then transfer squares so they're not touching onto the parchment lined baking sheet and bake.

Sprinkle with salt when they come out of the oven while they are still hot.

I let them cool, then stored them in a plastic container, and they were still crisp the next day.

If you want to add herbs see original recipe below for suggestions.

Original recipe can be found at https://minimalistbaker.com/1-bowl-vegan-gluten-free-crackers/

Judy's Butternut Squash Soup

 

Judy's Roasted Veggies

 

Judy's Roasted Brussel Sprouts

 

Rice Krispie Treats - easy to make in microwave

Everyone loves these. The proportions are pain though because you either end up with extra Rice Krispies or extra marshmallows. Only make 1 pan at a time. 16 oz bag usually has about 75-80 marshmallows. 12 c. of cereal is less than 12 oz box so will end up with extra cereal. 

Grease 13x9 pan with butter.

Measure out in giant bowl

• 6 c. rice krispies (Next time I plan to increase to try to use up all the cereal)

Melt in microwave in large flat bottom microwave safe bowl

• 3 T. Butter

Add to melted butter and mix to coat

• 40 regular marshmallows (I only used 37)

Melt marshmallow starting with 1 minute hits in microwave and mixing between hits until you get a smooth mixture.

Immediately while marshmallow and butter mixture is still hot, dump in Rice Krispies, quickly mix and put in 13x9 pan. Pat flat with greased hands. Then let set up before cutting into squares.

Cinnamon Snickerdoodles - chewytexture similar to Mexican Wedding Cookies

 12 minutes @ 325F on parchment lined cookie sheet. Let cool on cookie sheet to firm up.

Preblend dry ingredients

• 2 c. almond flour
• 1/4 t. salt
• 1/4 t. baking soda

Cream together

• 1/4 c. butter
• 1/3 c. powdered sugar

Then mix in

• 1 t. vanilla
• 2 T. water

Then mix in dry ingredients. 

Put overnight in fridge. Flatten into about one inch discs or 1/2 inch balls, dip into cinnamon sugar coating before baking.

Cinnamon sugar coating

• 1/4 c. sugar
• 1/2 T ground cinnamon

This is ok but I like the mexican wedding cookies better. 

ref: https://chocolatecoveredkatie.com/wprm_print/gluten-free-snickerdoodles