Description
These delightful gluten-free animal crackers are perfectly crisp, subtly sweet, and shaped for fun. A nostalgic treat that’s easy to make at home for everyone to enjoy.
Ingredients
- 2 cups (240g) all-purpose gluten-free flour blend (with xanthan gum)
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup (113g) unsalted butter, melted
- 1/4 cup (60ml) whole milk (or unsweetened non-dairy milk)
- 1 teaspoon pure vanilla extract
- Extra gluten-free flour for dusting
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, and fine sea salt.
- Combine Wet Ingredients: In a separate, smaller bowl, whisk together the melted unsalted butter, milk, and vanilla extract until well combined.
- Form the Dough: Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or spatula until a shaggy dough forms, ensuring all flour is incorporated but being careful not to overmix.
- Chill the Dough: Gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours).
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll and Cut Crackers: Lightly flour your work surface and rolling pin with extra gluten-free flour. Take half of the chilled dough (keeping the other half refrigerated) and roll it out evenly to about 1/8-inch thickness. Use small animal cookie cutters to cut out shapes. Carefully transfer the cutouts to the prepared baking sheets, leaving a little space between each. Gently re-roll any scraps until all dough is used.
- Bake: Bake for 10-15 minutes, or until the edges are lightly golden brown and the crackers are firm to the touch. Baking time may vary, so watch them closely.
- Cool: Immediately transfer the baked crackers to a wire rack to cool completely. They will crisp up as they cool.
- Store: Once fully cooled, store in an airtight container at room temperature for up to 1 week.
- Prep Time: 20 mins
- Cook Time: 10-15 mins