Jan’s Gluten Free Cheddar Crackers

2 Cups of GF Flour mix for pie crust (See pie crust flour mix in Flour mixes)

1/4 Teaspoon GF Baking Soda

1 Teaspoon GF Baking Powder

1/4 Teaspoon Salt

1 1/2 Cups additive free Sharp Cheddar Cheese (freshly grated and packed in measuring cup)

4 oz. additive free Cream Cheese ( I use Philadelphia original)

½ of a stick of Salted Butter (Softened)

2 Regular size Eggs

In medium size mixing bowl whisk together flour, baking soda, baking powder, and salt. Grate cheddar cheese and measure, then add to food processor. Pour flour mixture on top of cheddar cheese. Then add cream cheese, softened butter, and eggs.  Blend all of this until it is a dough mixture. (for this dough I use the metal blades instead of the batter blades) Be sure to scrap down any flour or other ingredients that may be sticking to the side. Refrigerate dough for at least 30 minutes. When ready to bake, preheat oven to 350*F. Divide dough and pat out dough until flat on your cookie sheet, flour dough with GF flour, and roll out dough onto a stone ware cookie sheet, to about ¼ inch thick. (when I half my dough and roll out onto 2 baking sheets, it measures 11×14 inches each.) Cut into squares with a pizza cutter, and bake for 23- 25 minutes or until crisp and golden brown. (optional when done if you want the crackers to be a little softer, just rub with a stick of butter over the top of the dough while it is still warm. You may want to sprinkle with a little more salt to your taste) Remove and let cool. Break apart and store in an airtight container. ( NOTE: If you use a metal cookie sheet, the center crackers may not get crisp. If this happens, after they have baked the full 25 minutes, then remove the outside crackers, and move the crackers in the center to the outside edge of the cookie sheet and bake another 10 minutes, or until they are crisp.)