YIELD: 1 cup crackers | PREP TIME: 15 minutes, plus 30 minutes to chill | COOK TIME: about 30 minutes
• ¼ cup plus 1 tablespoon cassava flour
• ¼ cup arrowroot starch
• 1 teaspoon coconut sugar
• ¼ teaspoon salt
• ¼ teaspoon cream of tartar
• teaspoon baking soda
• 1 tablespoon cold ghee
• 1 teaspoon apple cider vinegar
• 3 to 4 tablespoons ice water, as needed
1. Preheat the oven to 375°F.
2. In the bowl of a food processor, pulse the cassava flour, arrowroot starch, coconut sugar, salt, cream of tartar, and baking soda to combine.
3. Add the ghee and apple cider vinegar and pulse a few more times, until the mixture resembles crumbs.
4. Slowly drizzle in the water 1 tablespoon at a time. The consistency of the dough should be such that you can squeeze it together without it cracking. Once you’ve added enough water to get it to that point, shape the dough into a disc and wrap it in plastic wrap. Refrigerate for 30 minutes.
5. Unwrap the dough and roll it out between two sheets of parchment paper into a rectangle that is ¼ inch thick. Remove the top sheet of parchment and cut the crackers into ½-inch squares or diamonds. Discard the top sheet of parchment and transfer the bottom sheet to a baking sheet. Separate the crackers, spreading them out on the parchment paper. This step can be a bit time-consuming since the dough is on the soft side. The best way to do it is to scoop up a row with a small offset spatula and gently push them off the tip of the spatula, leaving a bit of space between the crackers.
6. Bake for 10 to 12 minutes, until the crackers are just starting to brown. Turn off the heat and prop open the oven door a bit with a wooden spoon. Allow the crackers to cool in the oven for about 20 minutes—they will continue to crisp even though the heat is off.
7. Store the crackers in an airtight container for up to 1 week.
Chef’s Tip: If you store your ghee at room temperature, put a tablespoon in a small dish and place it in the freezer 30 minutes or so before you start making the crackers.
