Makes: 40 Crackers
½ cup Wheat-Free Market All-Purpose Baking Mix
¼ cup grated Parmesan cheese
2 tablespoons of butter, softened
½ cup grated sharp cheddar cheese
Ingredients (Salmon Cream Cheese):
2 ounces cream cheese, room temperature
1-ounce smoked salmon, chopped fine
Dash of hot sauce or Siracha
2 tablespoons finely minced onion
¼ teaspoon dill
Preheat oven to 325 degrees F. Line cookie sheet with parchment or silicon mat.
In a medium microwave safe bowl, blend baking mix, parmesan cheese and butter. Stir well and then add grated cheddar. Stir and microwave for 20-25 seconds or just until the cheddar begins to soften.
Place dough on parchment or silicon mat and top with another piece of parchment or plastic wrap. Roll dough out uniformly thin. Gently peel off the top sheet of parchment.
Using pizza cutter, cut into 1-1/2 inch squares. Bake for 15 minutes and then remove from oven. Using the pizza cutter, go over cuts to separate crackers and spread them out over cookie sheet. (If the crackers on the edge are already brown, remove them and place on cooling rack.)
Bake for 8-10 minutes more or until they just start to brown and get crunchy but not burn. Crackers will be crisp and fragile. Carefully transfer to cooling rack.
Salmon Cream Cheese:
Blend cream cheese, smoked salmon, hot sauce (or Siracha), diced onion and dill. Taste for seasoning and adjust if needed.
Using a spoon, top crackers with salmon cream cheese just before serving.