RICE WORKS CRACKERS RECIPES

Steps:

• Heat oven to 450ºF. Line two large sheet pans with parchment paper. In a large bowl, sift flour, sugar, and salt. If using any additions, add them at this time. Add fat and water to flour mixture. Mix until combined; the dough will be tacky. Flour a cool work surface. Divide dough in two. Roll the dough halves to rectangles 1/8 inch thick. Brush dough lightly with olive oil. Cut dough into desired cracker shapes using a sharp knife or biscuit cutter. Prick the crackers with a fork. Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Be careful not to crowd the crackers. Bake in the oven 12–15 minutes or until golden brown. If the crackers along the edges bake faster, transfer them to a cooling rack and allow the remaining crackers to bake. Transfer crackers to cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.

Steps:

• In a mixing bowl, beat together the almond flour, butter, egg whites and xanthan gum until well combined.
• Place the dough into the freezer for 30 minutes to harden a bit. This will make it easier to handle and to cut out the crackers shapes.
• Roll the chilled dough out between two pieces of parchment paper until it is your desired thickness for your crackers. Be sure not to make the dough too thin, or it will be hard to transfer the cut out crackers to a baking sheet.
• Use a cookie cutter or other round object to cut out circles from the dough about the size of Ritz crackers.
• Transfer the crackers to a parchment lined baking sheet.
• Preheat the oven to 350 degrees.
• Poke holes in the top of each cracker with the tines of a fork.
• Sprinkle salt to taste on the top of each cracker.
• Bake the crackers for 8-10 minutes until browned, crispy and cooked through.