Ingredients
Method
- In a small pot, over low heat add shortening and annatto seed. Simmer for 10 minutes, strain seed and put mixture in the freezer or fridge until firm (at least 30 minutes). (You can keep the seeds to use again later.)
- Meanwhile in a small mixing bowl, combine the rice milk and heavy cream, set aside.
- In the bowl of your food processor, combine baking mix, tapioca starch, xanthan gum, sugar, baking soda, cream of tartar, salt, white pepper, mustard, onion powder, cayenne pepper, and Molly McButter. Pulse for 10 seconds to combine.
- Add butter chunks and cold orange shortening. Pulse for one second intervals until the mix resembles coarse crumbs.
- Add rice milk and heavy cream mixture. Process until a ball of dough forms in the bowl, about 10 seconds.
- Turn dough out onto a lightly starched sheet of parchment paper, adding more wheat starch as necessary to keep dough from sticking.
- Knead dough by gently folding and pressing for 10 to 12 strokes until dough is smooth. Roll dough into a 9 inch square. Fold dough into thirds to form a 9 x 3 rectangle (like a business letter) and divide in half. Wrap in plastic and put in fridge for an hour.
- Preheat oven to 300 degrees. Dust a sheet of parchment paper with wheat starch. Roll each half into a 12 inch square. The dough should be about ⅛ to 1/16 inch thick. Using a pastry or pizza wheel, cut dough into 1 inch squares (or use a cookie cutter and shape as desired). Use the blunt end of a wooden skewer or a cut toothpick to poke a hole in the center of each cracker.
- If desired sprinkle with a very light coating of salt. Carefully transfer parchment paper to a baking sheet. Bake for 20 minutes.
- Mix the crackers around a bit to separate and bake for an additional 15 minutes. Take one out and try it – if it is still a little soft in the middle, bake an additional 5 minutes – it all depends on the thickness of the dough. Let cool on the baking sheet and transfer to wire rack.
- Repeat with remaining dough or freeze for later use.
Notes
Reader Q&A:
Q: Hello, Thank you for your wonderful recipes. For the Jeez Its, can I skip the first step and use ground annatto instead of annatto seed? A: So glad you are enjoying the recipes! I am very sad to report that you cannot use ground annatto in place of the first step. The annatto oil is used primarily for color and adds very little flavor but the ground annatto will add too much of a bitter taste without as much color. The good news is you can skip the first step and add red and yellow food coloring to get the right color -- I was just trying to avoid using dyes.
Brenda
Q: Brenda--What is the cold orange shortening listed in step 4 but not in the list of ingredients? I am ready to make these but need the orange shortening. Thank you, A: It is what you made in step one -- the shortening with the annatto seeds that made it orange. Brenda
Q: Can you freeze the actual crackers? A: yes.
Q: Hello, Thank you for your wonderful recipes. For the Jeez Its, can I skip the first step and use ground annatto instead of annatto seed? A: So glad you are enjoying the recipes! I am very sad to report that you cannot use ground annatto in place of the first step. The annatto oil is used primarily for color and adds very little flavor but the ground annatto will add too much of a bitter taste without as much color. The good news is you can skip the first step and add red and yellow food coloring to get the right color -- I was just trying to avoid using dyes.
Brenda
Q: Brenda--What is the cold orange shortening listed in step 4 but not in the list of ingredients? I am ready to make these but need the orange shortening. Thank you, A: It is what you made in step one -- the shortening with the annatto seeds that made it orange. Brenda
Q: Can you freeze the actual crackers? A: yes.
