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I found some red lentil flour at Bulk Barn and thought it looked interesting. It helps give these crackers that unearthly orange glow, along with the paprika.
The cheese and lentil flour may make these lower in terms of glycemic load, but they make them high in calories too. They are also a lot more filling than regular crackers and I am having to train myself not to eat too many at once, because they are deceiving and I will regret it when they hit bottom in 20 minutes or so. It's hard, because the flavour is so good! Mr. Ferdzy loves them too.
36 crackers
45 minutes - 15 minutes prep time
1 cup red lentil flour
1/4 teaspoon salt
1 teaspoon sweet Hungarian paprika
1/4 teaspoon hot red chile flakes (to taste)
150 grams strong hard Cheddar
1/4 cup cold unsalted butter
2 to 3 tablespoons cream
Preheat oven to 350°F. Mix dry ingredients and finely grate in the cheese. Grate in the butter; it should be kept in the fridge until the last minute. Mix by hand. Add a little dribble of cream to help them come together.
Roll out the dough as thin as possible, into as neat a rectangle as possible, on a sheet of parchment paper. I trim the edges and patch them to keep the sides straight. Use a pizza cutter to cut the dough into 36 rectangular crackers (6 slices per side). You could sprinkle a little salt over the tops if you liked, but with the cheese they are already fairly salty.
Place the sheet of parchment paper with the crackers onto a baking sheet. Bake for about 25 minutes, until the crackers are firm and beginning to brown just very lightly. They will continue to crisp up as they cool. You can keep them covered in an airtight container for at least a week. I assume. Mine have yet to last that long.
Last year at this time I made Madras Curry Powder.
Posted in: Ontario Food
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