Gluten-Free Savory Shortbread Crackers
Author: Alison Needham
Prep time: 10 mins
Cook time: 14 mins
Total time: 24 mins
These rich, buttery cookies are perfect served as a nibble during cocktail hour, or alongside a cheese plate for dessert. Feel free to experiment with different combination of herbs, cheeses and nuts to make them truly your own.
  • ¼ cup, plus 2 tablespoons millet flour
  • ¼ cup tapioca flour
  • ¼ cup cornstarch
  • 2 tablespoons sorghum flour
  • 2 tablespoons sweet rice flour
  • 1 teaspoon sugar
  • ¾ teaspoon xanthan gum (or guar gum)
  • pinch of sea salt
  • 2 teaspoons minced, fresh rosemary
  • ¼ cup shredded Parmesan cheese
  • 2 tablespoons cold goat butter, diced
  • 6 tablespoons cold unsalted butter, diced
  • 1 large egg, lightly beaten
  • 2 tablespoons slivered almonds
  • sea salt, to taste
  1. Whiz the dry ingredients, plus the rosemary and cheese together in a food processor fitted with a steel-blade attachment. Add the goat butter, and regular butter and pulse until the mixture becomes sandy. Carefully drizzle the egg into the mixture while pulsing just until the dough turns on itself. Remove dough from processor, shape into a log, wrap with plastic and freeze for 30 minutes, or until firm.
  2. Preheat the oven to 400 degrees and line a cookie sheet with parchment paper. Cut the log into ¼ inch slices and set on the prepared sheet, about ½ inch apart. Press a couple of slivered almonds into each cookie and lightly sprinkle the tops with sea salt. Bake for 12-14 minutes or until the cookies are lightly golden brown.
  3. Let cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely. Store in an airtight container.
What if you cannot find, or don't like goat butter? No problem - just swap it out for regular butter.
Recipe by A Girl Defloured at