Preparation Steps

• In a large bowl, whisk together the gluten-free flour blend, almond flour, powdered sugar, and salt.
• In a separate bowl, cream together the softened butter and egg until light and fluffy. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the milk to form a dough.
• Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• On a lightly floured surface (using gluten-free flour), roll out one disc of dough to about 0.25-inch thickness.
• Use animal-shaped cookie cutters to cut out the crackers. Carefully transfer the crackers to the prepared baking sheets.
• Bake for 10-12 minutes, or until the edges are lightly golden brown. Watch them closely as they can burn quickly.
• Let the crackers cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.