Those who can't eat gluten often miss out when it comes to shared snacks. But these Christmas crackers are bound to hit the spot.
These can also be made with regular shortcrust pastry from the supermarket for a fast and non-gluten free alternative. Or you can make your own normal shortcrust pastry.
Time: 5 minutes, plus 30 minutes resting.
5 minutes rolling and cutting, then 10-12 minutes cooking.
What you will need:
- 75g gluten-free flour (I used Bob’s Red Mill)
- 35g buckwheat flour
- 50g cold butter
- 2 tablespoons arrowroot
- 3 tablespoons cold water
- a pinch of salt
- 1g chia seeds, ground in mortar and pestle
- ½ cup grated parmesan cheese
- pinch of mixed herbs
- extra flour for
What you will need to do:
Add a tablespoon of water to your ground chia in a little bowl. Set aside for five minutes while you do your pastry.
Pop into a food processor your flours, arrowroot, salt and butter. Wizz together until fine breadcrumb texture occurs.
While still whizzing add water, one tablespoon at a time, until it just comes together. If you add too much water and it goes sloppy or sticky add some more flour – one tablespoon at a time – until your get a play dough consistency.
You don’t knead this as with normal dough as the flour does not have elasticity like gluten flours.
Shape into a disc, wrap in plastic and place in the fridge for 30 minutes.
Preheat oven to 210C.
When the dough is firm, spread your plastic wrap on the counter and dust with buckwheat or gluten free flour.
Roll out the pastry until about 3-4mm thick. Cut out your shapes and place them on a baking tray.
Keep rolling your pastry into a ball and re-rolling it out until you’re done.
Sprinkle each shape liberally with Parmesan cheese and add a pinch of herbs.
Pop into the oven for 10-12 minutes until golden brown. Once cooked, set aside to cool before eating by the handful.