Cheese-Filled Ritz Bits Crackers
 

Whipping up a DIY version of a packaged treat can be such fun, and
when you’re gluten-free, it’s especially satisfying. Most of the
packaged cookies, crackers, and snack cakes we remember from childhood
simply aren’t available without gluten.



Ingredients :


2 cups (280 grams) all-purpose gluten-free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1 tablespoon baking powder
1 teaspoon smoked Spanish paprika
1 teaspoon kosher salt
8 tablespoons unsalted butter, chopped and chilled
2 tablespoons vegetable oil
1 cup cold water, with ice added


1. Preheat the oven to 375° F. Line rimmed baking sheets with
unbleached parchment paper and set them aside.

2. In a large bowl, place the flour blend, xanthan gum, baking powder,
sugar, paprika, and 1/2 teaspoon of the salt, and whisk to combine
well. Add the chopped and chilled butter to the dry ingredients, toss
to coat and cut the butter in using either a pastry blender or two
knives until the mixture resembles small pebbles. Add the vegetable
oil and stir to combine. Add the water a bit at a time, stirring
constantly until the dough begins to come together, discarding the
ice. You may not need all the water. Wrap the dough in plastic wrap,
and place in the refrigerator to chill for about 10 minutes.

3. Remove the dough from the refrigerator, place between two large
sheets of unbleached parchment paper, and roll out about 1/8-inch
thick (about the thickness of a nickel). Using a fluted 1/2-inch round
cookie cutter, cut out shapes. With a toothpick, poke 2 holes in each
cracker to help them rise. Place the shapes about 1 inch apart from
one another on the prepared baking sheets, brush the crackers lightly
with water, and sprinkle with the remaining kosher salt. Place the
baking sheets, one sheet at a time, in the center of the preheated
oven. Bake until just beginning to brown, about 7 minutes.

4. Remove the baking sheet from the oven, and allow the crackers to
cool completely.

[b:8a9ca692e6]
Cheese Filling[/b:8a9ca692e6]

8 ounces Asiago cheese, cut into a large dice
6 ounces (1/2 can) evaporated milk
2 tablespoons cornstarch (or another starch, such as arrowroot or
potato starch)
2 tablespoons unsalted butter


1. In a medium-size, heavy-bottom saucepan, place the Asiago cheese
and evaporated milk. Cook, whisking frequently, over medium-high heat,
until the cheese is completely melted. Add the cornstarch, and whisk
to combine well. Continue to cook, stirring constantly, for another 2
minutes. Remove the saucepan from the heat, and stir in the butter
until it is melted. The cheese will be somewhat thick, but still
easily pourable. Transfer the cheese mixture to a medium heat-safe
bowl, and allow to sit at room temperature until cool (about 10
minutes).

2. Once the cheese mixture is cool, place it in a pastry bag fitted
with a medium-sized plain piping tip (or just place it in a large
zip-top bag, seal the bag and snip off one corner). Turn half of the
cooled mini Ritz crackers upside down. Pipe about 1/4 teaspoon of
cheese filling onto the underside of those crackers. Top each with
another cracker, right-side up, to close each sandwich.


Preheat the oven to 375° F. Line a couple rimmed baking sheets with
unbleached parchment paper and set aside.

In a large bowl, place the flour blend, xanthan gum, baking powder,
sugar, paprika, and 1/2 teaspoon of the salt, and whisk to combine
well. Add the chopped and chilled butter to the dry ingredients, toss
to coat, and cut the butter until the mixture resembles small pebbles.


Add the vegetable oil and stir to combine. Discard the ice and add the
water a bit at a time, stirring constantly until the dough begins to
come together. You may not need all the water. Wrap the dough in
plastic wrap, and place in the refrigerator to chill for about 10
minutes.


Remove the dough from the refrigerator, place between two large sheets
of unbleached parchment paper, and roll until it’s about 1/8 inch
thick. Using a fluted 1/2-inch round cookie cutter, cut out shapes.
With a toothpick, poke a couple holes in each cracker to help them
rise.


Place the shapes about 1 inch apart from one another on the prepared
baking sheets, brush the crackers lightly with water, and sprinkle
with the remaining kosher salt.

Place the baking sheets, one sheet at a time, in the center of the
preheated oven. Bake until just beginning to brown, about 7 minutes.
Remove the baking sheet from the oven, and allow the crackers to cool
completely.


In a medium-size, heavy-bottom saucepan, place the Asiago cheese and
evaporated milk. Cook, whisking frequently, over medium-high heat,
until the cheese is completely melted. Add the cornstarch, and whisk
to combine well. Continue to cook, stirring constantly, for another 2
minutes.

Remove the saucepan from the heat, and stir in the butter until it is
melted. The cheese will be somewhat thick, but still easily pourable.
Transfer the cheese mixture to a medium heat-safe bowl, and allow to
sit at room temperature until cool, about 10 minutes.

Once the cheese mixture is cool, place it in a pastry bag fitted with
a medium-sized plain piping tip. Turn half of the cooled mini Ritz
crackers upside down. Pipe about 1/4 teaspoon of cheese filling onto
the underside of those crackers. Top each with another cracker,
right-side up, to close each sandwich.

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I like the recipe you share. Cooking in a delightful way means using latest technique and gadget like spiral slicer for cutting vegetables.