Two years ago we found out why Terry really has never felt good and why he was so sick.  Had been sick for years, why he even remembers really not feeling good as a little kid.  Anyway, it turned out that he has Celiac Disease.

Since Celiac Disease is never really cured, but controled through diet, I had to learn how to cook all over again.

Boy, did I make some pretty nasty tasting food during my learning process, but finally today I can say I can now make some good tasting stuff.

  Then on Saturday I finally figured out how to make a really good cracker!  Crackers have been so hard to give up, and the ones in the stores are so tasteless and expensive I gave up on ever having crackers again.

  So if you like Goldfish here is a really good recipe for you!  I adjusted the flour so if you can eat gluten you can still make these delightful little crackers.

Homemade Goldfish like Crackers

1 1/3 c unbleached all-purpose flour  (for the gluten free person–1 1/3 c all-purpose gluten free flour (I used King Arthur) and 1 tsp xanthum gum)

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon onion powder

If you are using gluten free all-purpose flour sift all the above together three times.  This gets air into the mix.  If you are using regular flour you only need to sift once.

In a food processor pulse the flour together with 6 Tablespoons of unsalted butter, diced, until combined.  Add 1 8-ounce shredded triple cheddar cheese package or cheddar of your choice until finely chopped.  Process in 2 egg yolks and 2 Tablespoons water until the mixture forms a ball.

Remove the dough and knead in your hands for a few turns.  Divide in half and roll one part between two pieces of wax paper until 3/8″ thick.  Peel off the wax paper and stamp the dough with your choice of cookie cutters.  I used tiny little leaf cutters as I was thinking fall. 🙂

Place the crackers on greased cookie sheets.

Freeze the crackers on the cookie sheets for 15 minutes.  (This is the secret).  Meanwhile, preheat the oven to 325 degrees F.  Move the cookie sheets to the oven and bake for 20 minutes.  Cool the crackers on racks.  Store in an airtight container.

The cracker puffs up into cute little shapes.

I hope you enjoy these delightful little cheesy crackers as much as my family does.

Since three of our children and three of our grandchildren all have some form of gluten intolerance they are all really excited that Mom/Grammy has figured out crackers!

Linda