Just the idea of having a cheddar cracker in the shape of a flower makes me giggle. 🙂 After making these the first time, I realized you can make them into any shape you want, including the good ol’ fashion squares with holes in the middle. Yes, I am referring to Cheez-It 🙂
I wonder if you can use dairy-free cheese…
Here is the recipe; my notes are in italics:
recipe adapted from The Sweet Magnolias Cookbook by Sherryl Woods
2 cups (8 oz) grated sharp cheddar cheese, room temperature – we used pre-shredded to save time
1/2 c butter, room temperature
1 1/2 cups rice flour, finely ground – you can substitute this with any all-purpose gluten-free flour you have on hand, or just grind up rice
1/2 tsp sea salt
1/4-1/2 tsp ground cayenne pepper (optional) – we omitted this
poppy seeds –These are fun decoration, but really add no taste to the crackers, so if you don’t have them you can omit them
Preheat the oven to 350*
Combine cheddar and butter in a medium bowl and mix well. I used my KitchenAid and it worked well.
In a separate bowl, whisk together flour, salt and cayenne pepper. Add to the cheese and butter mixture. Mix well.
Fill the barrel of a cookie press with dough. Choose the five-petal flower disc, and secure onto the end of the cookie press. Press cheddar blossoms onto ungreased cookie sheets, spacing 1″ apart. (Author Note: If dough is too firm, it will not press out easily. Microwave the dough briefly to soften, if necessary).
If you have never used a cookie press, be patient, as it takes a bit to get the right rhythm and pressure to get the dough to stick to the tray. If you are short on time, you can use a sharp blade and gently scrape/cut the dough free from the press. I eventually had to do this with mine. Another option would be to press dough into a small molds or mold them into little squares and fork a whole in the middle of them.
Sprinkle some poppy seeds in the center of each blossom.
Bake 1 pan at a time in the center of the oven for 20-25 minutes, until golden brown.
Immediately remove cheddar blossoms from cookie sheet, and transfer to cooling rack lined with paper towels to cool completely. The paper towels will keep the cheddar blossoms from fall through the rack.
Makes approx 80 “crackers”
Store in an air tight container at room temperature for up to 2 weeks. These can also be frozen, in a tightly covered container, for up to 4 months.