These savoury cheese filled crackers are perfect for entertaining. The cracker is mild in flavour and lightly crisp in texture, without being crumbly. The cheese is soft and full of flavour, with a slight chilli bite. And although there is a little preparation needed to make the cheese, the rest is straightforward and easy.
I’m just starting to use and experiment more with nutritional yeast seasoning. It’s very nutritious and has a “cheese like” flavour, which has worked well in this recipe. I’ve also used a few tablespoons of this seasoning before, when creating a Bechamel Sauce for Lasagna. It creates a yummy cheese flavour, which was just what I was looking to re-create in a dairy free alternative.
Recipe Update: I decided to rework this old recipe to improve on the texture. I have learnt some valuable lessons about flour combinations over the years. This has mainly been through my many failures, but I’ve also had plenty of triumphs along the way too. Compared to how I used to do things nearly 3½ years ago, I now blend my flour combinations and ratios differently. So in this recipe update, I have completely changed the flours I originally used and have also lessened the xanthan gum. The result has improved both the flavour of the cracker, together with the texture, which is now much firmer and dryer. Also, once you have finished filling your crackers with your ‘cheese’, I have found that it is very important to allow them to stand for about an hour or so. This then allows the filling to firm up, as well as giving the oils in the cheese and butter a chance to pass through the cracker, so that the finished product isn’t so dry in texture.
For accurate cup measurements, I sift the potato starch before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
Makes approximately 23 cheese filled crackers
120g (4.2 ounces or 1 cup minus 1 tablespoon) superfine white rice flour
41g (1.0 ounces or ¼ cup minus 1 teaspoon) potato starch
40g (1.4 ounces or ⅓ cup minus ½ a tablespoon) tapioca starch
35g (1.2 ounces or ¼ cup plus 1 tablespoon) corn starch
½ teaspoon (2.5ml) xanthan gum
½ teaspoon (2.5ml) baking powder
½ teaspoon (2.5ml) salt
3 tablespoons (45ml) nutritional yeast seasoning/flakes
140g (4.9 ounces or ½ cup plus 2 tablespoons) gluten and dairy free butter
1 large egg, lightly beaten
130g (4.6 ounces) garlic & chilli feta cheese (recipe found here)
28g (1.0 ounces or 2 tablespoons) gluten and dairy free butter
2 tablespoons (30ml) nutritional yeast seasoning/flakes
¾ teaspoon (3.75ml) onion powder
¼ – ½ teaspoon (1.25ml – 2.5ml) salt
1 tablespoon (15ml) finely chopped fresh chives
1 tablespoon (15ml) finely chopped fresh parsley
A sprinkling of cayenne pepper, to taste
Preheat the oven to 160C and line 2 trays with baking paper/parchment.
Sift the dry ingredients together, before stirring through the nutritional yeast seasoning. Now place ace the sifted flours in a food processor along with the butter, and process until resembles fine breadcrumbs.
Now add in the lightly beaten egg and process until it starts to come together into a ball, the dough is quite thick but pliable.
On a clean chopping board gently knead the herbs into the dough.
Divide the dough in half and roll out between 2 sheets of paper until it reaches approximately 3mm in thickness. Use a 4cm square fluted cutter to cut out the cracker shapes. Peel away all the surrounding dough, and add back to the remaining dough ball, before gently peeling the cracker off the baking paper/parchment. Continue to roll out, and cut again, until you have used up all the dough.
Place them on the tray about 1cm apart, as they don’t spread very much at all. Bake for 18 minutes, the edges will have just a hint of colour. Allow them to cool on the trays for 2 minutes before transferring them to a wire rack to cool completely.
To make the cheese filling, use a fork to mash the cheese and butter together until smooth. Then mix through the rest of the ingredients, adding as little or as much of the cayenne pepper to suit your taste. Although the mixture is quite thick, it does pipe easily.
Spoon the cheese mixture into a piping bag, fitted with a 1cm star nozzle, and pipe about 2 teaspoons of filling in to the centre on half your crackers. Then, using the remaining half of the crackers, very gently sandwich them together. If you don’t have a piping bag, you can use a small palette knife to spread the cheese on to each cracker, before sandwiching the two halves together.
You will need to let them stand for about an hour or so before eating.
Tip: You can make the crackers the day before and store them in an airtight container. Once they’re filled with the ‘cheese’ filling, they’re best eaten on the same day, however, they are still enjoyable even after a couple days, as the crackers remain quite crisp, and has an almost flaky texture.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8