GLUTEN-FREE CRUNCHY BUCKWHEAT CRACKERS
Recipe testing can often yield unexpected results. Some good and some not so good.
These Gluten-free Crunchy Buckwheat Crackers are the result of trying to develop a recipe for crisp, tiny tart cases with the flavour of blinis (buckwheat pancakes made famous by the Russian Tea Rooms in New York and topped with melted butter, sour cream and caviar).
Our idea was to remove the last-minute element of blini cooking by having cooked tartlet cases at the ready for filling.
After battling with tearing pastry and tiny tart tins we furiously rolled out the remaining mixture, roughly cut it into strips then lengths, brushed them with left over butter, sprinkled them with salt and threw them into the oven.
We were so pleasantly surprised with the nutty, crisp result that Crunchy Buckwheat Crackers are now permanently on hand on the pantry. They’re perfect with cheese or dips but are equally delicious on their own.
They’re extremely quick to make and if you’re really in a hurry you can divide the mixture into quarters and roll it out into four ‘lavosh’ shapes, bake until crisp and break up as needed.
Now, back to those tiny tart cases …..
Rosie
CRUNCHY BUCKWHEAT CRACKERS
Makes around 60 depending on size
75 gm white rice flour
75 gm brown rice flour
75 gm buckwheat flour
½ teaspoon caster sugar
¼ teaspoon salt
75 gm butter, melted
120 ml water, lukewarm
Preheat oven to 175°C. Line two baking trays with baking paper.
Melted butter, extra, or olive oil for brushing
Combine flours, sugar and salt in a bowl and mix well together. Add the butter and water and mix with a fork until just combined. Knead with your hand to bring the dough together into a ball.
Divide the dough in half. Roll the first half out in between two pieces of baking paper to a maximum 2mm thick. Cut into 3-4cm wide lengths and then cut each length into 6-7cm pieces (or any shape or size you prefer). Don’t worry about neatening any of the rough edges unless you are requiring a clean-edged aesthetic.
Transfer to a prepared baking tray, brush with the extra butter or olive oil and sprinkle with salt.
Repeat with the second half.
Bake for 15-20 minutes or until a rich golden brown. Allow to stand until cool enough to handle then transfer to a cooling rack.
The crackers will keep for up to two weeks in an airtight container.