Buckwheat maple crackers recipe

Ingredients

• about 1 cup (128 grams) Basic Flour Blend
• about ½ cup (80 grams) buckwheat flour
• ¼ teaspoon xanthan gum
• ¼ cup (42 g) maple sugar
• ½ teaspoon salt
• 8 tablespoons shortening, cold
• ¼ cup (60 ml) pure maple syrup, cold
• Up to 2 tablespoons cold water, as needed

1. Combine the flours, xanthan gum, maple sugar, and salt in a large mixing bowl.
2. Cut the shortening into tablespoon-sized pieces and lay them on top of the flour.
3. Use a pastry cutter or pastry fork to work the shortening into the flour. After 3 to 4 minutes of cutting the mixture will be crumbly.
4. Add the maple syrup and work it into the dough with the pastry cutter. Add up to 2 tablespoons of cold water as needed, ½ tablespoon at a time, until the dough forms.
5. Work the dough into a flattened rectangle. Wrap it in plastic and refrigerate for at least an hour. Dough can be refrigerated for up to 2 weeks.
6. When you are ready to bake the crackers, preheat the oven to 375°F (190°C).
7. Place the dough between two sheets of parchment paper. Use a rolling pin to roll the dough to within 1 inch (2.5 cm) of the edges of the parchment.
8. Peel back the top layer of parchment and move the bottom layer of parchment (with the dough) to the baking sheet. If pieces of dough fall off while peeling, simply stick them back together with your fingers.
9. Use a sharp knife or pizza cutter to score the crackers. Leave them connected.
10. Bake for 15 to 16 minutes, until the crackers are lightly browned. Let the crackers cool before breaking them apart. Store them at room temperature for up to 3 days.