Gluten-Free Cheese Crackers

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View 20 mins In a large bowl, combine the shredded Cheddar-Monterey Jack cheese and the cubed butter. Let the mixture sit at room temperature for about 15-20 minutes, or until the butter has softened slightly but is still cool to the touch. (20 minutes)

Recipe View 2 mins In a separate medium bowl, whisk together the garbanzo bean flour and 1 teaspoon of smoked paprika. (2 minutes)

Recipe View 10 mins Using your hands or a pastry blender, work the cheese and butter together until it forms a slightly crumbly mixture. Gradually add the flour mixture to the cheese mixture, mixing until a dough comes together. Be careful not to overmix. (10 minutes)

Recipe View 15 mins Lightly dust a clean work surface with garbanzo bean flour. Roll the dough out to about 1/8-inch thickness. Use cookie cutters or a sharp knife to cut the dough into desired cracker shapes. (15 minutes)

Recipe View 5 mins Transfer the cracker shapes to the prepared baking sheet, leaving a small space between each cracker. Sprinkle the crackers generously with flaky kosher salt and a dusting of smoked paprika. (5 minutes)

Recipe View 18 mins Bake in the preheated oven for 15 to 18 minutes, or until the crackers are golden brown and crisp around the edges. (18 minutes)

Recipe View 30 mins Let the crackers cool completely on the baking sheet before serving. Store in an airtight container at room temperature for up to 3 days. (30 minutes)