- Prep Time:10m
- Cook Time:16m
- Total Time:30m
- Serves: 4
- Yield: About 25 crackers
Ingredients
- 1 c all-purpose flour + more for dusting
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. red chilli powder (or paprika)
- 1 tsp. olive oil
- 1/2 c (packed) grated vegan cheddar cheese
- 6 tbsp. canned coconut milk
- 1 tbsp. water
- 2 -4 tbsp sesame seeds (optional)
Instructions
- In a bowl, combine flour, baking powder, salt, red chilli powder, olive oil and grated cheese. Rub between your fingers until the mixture resembles coarse sand.
- To this mix, add the coconut milk and water, 1 tbsp at a time, kneading until fully incorporated before adding more. Continue kneading till you get a firm, non-sticky dough.
- Preheat oven to 425°F / 220°C. Line two baking trays with foil.
- Divide the dough in half. Cover one half and refrigerate. Lightly flour a work surface and knead the other half to a thin sheet (about 1/8").
- Cut into 2" squares (or use a cookie cutter to cut out shapes) and place them on the lined baking tray. Sprinkle with sesame seeds and press them down into the dough.
- Bake in the preheated oven at 425°F / 220°C for 8 mins.
- In the meantime, roll out the other half of dough and cut into pieces. Any scraps leftover, roll into a ball, knead and repeat till you've run out of dough. Bake!
- Once the last batch is done, turn off oven and put both trays back in and keep the door slightly open. In the residual heat, the crackers will crisp up as it cools.
- Store in an air-tight container for upto 2 weeks.
