Healthy Gluten-Free Cheese Crackers

Ingredients:

• 1 large egg, separate the yolk from the white
• 1 tbsp. apple cider vinegar
• 1.5 cups gluten-free flour + extra for work
• 1 tbsp cornstarch
• 3/4 tsp coarse salt + extra for sprinkling
• 0.5 tsp baking powder
• 0.5 tsp mustard powder
• 0.5 tsp paprika
• 1/4 teaspoon turmeric
• 90 g unsalted butter, cut into small pieces
• 0.5 cups grated cheddar
• 0.5 tbsp. grated parmesan
• 1 tbsp. white sesame seeds
• 2 teaspoons poppy seeds
• Special equipment: any 4cm cookie cutter.

Preparation:

1. In a small bowl, combine the egg white, vinegar, and 3 tablespoons of water; set aside. Place the yolk in a bowl, cover, and refrigerate until ready to use.
2. Combine the flour, cornstarch, salt, baking powder, mustard, paprika, and turmeric in a food processor. Add the butter, cheddar, and Parmesan and pulse until the butter is completely blended. Pour in the egg white mixture and pulse until the dough forms a ball. It's okay if it's a little wet.
3. Transfer the dough to a large piece of plastic wrap and roll it out into a 1 cm thick circle. Wrap it and refrigerate until firm, about 1 hour.
4. Position two racks in the upper and lower thirds of the oven and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
5. On a large piece of parchment paper, roll out the dough (to prevent it from sticking to the countertop) to a thickness of about 0.3 cm. Cut out shapes using a 4 cm cookie cutter and place them on the prepared baking sheets, spacing them about 1 cm apart. Gather the dough scraps, re-roll, and cut out more shapes; repeat with the remaining scraps until all the dough is used. If the dough is too sticky, dust it with flour.
6. Whisk 2 teaspoons of water into the egg yolk. Brush the tops of each cracker with this mixture. Sprinkle each cracker with sesame seeds, poppy seeds, and a tiny pinch of salt.
7. Bake 2 baking sheets of crackers at a time until golden brown on the bottom, about 20 minutes, rotating the baking sheets halfway through. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Bake the remaining dough figures. Serve with dipping sauces. Store the crackers at room temperature in an airtight container for up to 2 days or freeze them for up to 1 week.