"Ritz-type" Crackers 2 cups GF flour 4 Tbls Butter 1/4 cup sugar 1/2 cup water 1/4 teaspoon Salt Salt for the tops (optional) 2 tsps Xanthan Gum or Guar Gum
Preheat the oven to 325 F. In a large bowl or in the food processor, combine the flour, sugar, and salt. Cut the margarine into the flour until it looks like coarse meal. Blend in the water slowly, using only enough to form a dough that will hold together in a ball.
Divide the dough into 1/2 for rolling. On a floured surface or parchment paper, roll the crackers thin, 1/16 to 1/8 inch. If desired, lightly sprinkle the tops with salt and gently roll over the dough with your rolling pin.
Cut the crackers into 2-inch squares or rounds. Place them to an ungreased baking sheet. Prick each cracker in 2 or 3 places with the tines of a fork. Bake for 20 to 25 minutes, or until the crackers are lightly browned. Cool on a rack. Yield: 95-100.
For Chicken in a Biscuit type crackers, follow all of the instructions above except add 1 boullion cube to the water and cool. Crumble 2 boullion cubes and sprinkle on the rolled out dough and then gently press in the dough using the rolling pin.
