Friday vibes – Christmas holidays have started. The kids( preschooler and toddler) decided that mud play in our small open sit out area is the way to celebrate this big event. And so the below is what happened while I sat and caught up on some reading. 🙂 I love the way children find ways to keep themselves busy with mud , some gardening tools and lots of imagination.

On a side note – I asked me my son to clean this up. He responded with if he can do it later. My response – When it gets done is inconsequential. It has got to be cleaned , that’s all. And it immediately made me wonder as I saw him smile – did I just use that word with a 6 year old ? Too much reading, I say ! 😉

So I am spending this Friday writing out this recipe which I missed out in uploading onto the blog. Happy Baking !

Gluten-free Tapioca flour Cheese Crackers

3/4 cup tapioca flour

1/4 cup rice flour

1/2 cup finely grated cheese

Dried basil , salt , paprika – as per taste 

2 tbsp oil 

Warm water to bring the dough together

Method –

Mix the first 4 ingredients well. Add the oil slowly and rub it into the dry ingredients. Keep it in fridge for 2-4 hours or even overnight.

Take it out and bring it to room temperature. Roll, cut the shapes and put onto the baking tray. Preheat the oven at 180 degrees C for 10 minutes. Place the tray into the oven and bake for 15-18 minutes or until the cookies crisp up.