Egg free crackers recipe

Crunch, munch crackers are a must. Especially yellow ones, how my kids like to call them.
Beauty of these recipe is that you can choose the cheese of your choice and every time crackers will be different. Like spicy with pepper jack, zing with feta or creamy with fontina.
Love to have some homemade crackers on hand when on the go.
Selection of store bought gluten free crackers is limited and to be honest all those crackers are very pricey.
This is amazing recipe, super easy and quick to make. Also there is no eggs in this recipe.

Homemade Gluten-Free Cheddar Cheese Crackers

Makes 70 crackers, 1 inch size

2 cups sharp cheddar cheese, shredded
1/2 stick butter, cold
1/4 cup kefir
1 tsp. sea salt, optional
1 cup brown rice flour
1/2 cup tapioca flour

Preheat the oven to 350°F.
Line baking sheet with parchment paper. Set aside.
Combine the butter, cheese and kefir in the bowl of a mixer

and beat at slow speed until blended. Gradually add the flours until just combined, scraping the sides of the bowl if necessary. The dough should have all pulled away from the sides of the bowl and formed a ball.

Roll out the dough with a floured rolling pin until the disk is about an 1/8-inch thick. Cut with a cookie cutter shape no bigger then 1 inch.

Place dough 1 inch apart on the lined baking sheet and sprinkle with salt.

Let the crackers first rest in fridge for about 20 minutes and then transfer the pan to bake for 12-16 minutes or until golden.

Cool on baking sheets or wire racks for 20 minutes.
When completely cooled store crackers in an airtight container.

Enjoy!!