These crackers are baked using a Truefarm Protein Plus Flour which is a combination of wheat, jowar, soya, proso millet, Bajra, Amaranth, and almond meal, which is specially blended to combine several grains that deliver the unusual level of protein, vitamins minerals, magnesium and iron. It’s also a good source of fibre.
These protein flour cheese crackers are highly snackable, especially with a healthy homemade yoghurt dip
In a food processor, pulse together flour, chilled butter, cheese, mustard, salt, and red-pepper flakes until crumb-like consistency.
Add the egg (or milk) and pulse again till you get the dough.
Remove the dough from the food processor and form into a rectangle. Remember not to overwork the dough and be gentle. Place between 2 sheets of parchment paper and roll out to a rectangle that is 1/8-inch thick.
Slide the dough, still sandwiched between parchment, onto a baking sheet. Refrigerate for 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 350°F.
Remove the top sheet of parchment paper, and sprinkle some sesame seeds on the top. Cut the crackers into desired shapes, and re-roll and cut more crackers until all of the dough is used.
Use a bench scraper or mini offset spatula to transfer about half of the crackers to the other parchment-lined baking sheet, leaving 1/4- to 1/2-inch between each cracker.
Bake until the corners and the bottoms of the crackers are lightly browned and the tops appear dry, 10 to 12 minutes. Transfer the crackers to a cooling rack.
Repeat with baking the remaining dough. Turn off the oven. To ensure the crackers stay crisp after baking and drive out excess moisture. Consolidate the crackers onto 1 baking sheet, then return them to the hot oven. Let the crackers cool in the oven with a slight door open.
Instagram – Truefarm Protein Flour Cheese Crackers