Cheese biscuits - wheat free recipe
Nearly everyone who likes cheese likes cheesey biscuits, so this recipe should delight cheese lovers.
If you fancy something savoury then these cheese biscuits take abouot 10 minutes to make just 12 minutes to bake. Once they come out of the oven your taste buds will really start to tingle, let them cool slightly to set before tucking in.
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
makes 17-20
| 75 | g | brown rice flour |
| 75 | g | gluten free flour |
| 75 | g | butter or margarine |
| 2 | tsp | wheat & gluten free mustard (smooth or wholegrain) |
| ¼ | tsp | cayenne pepper |
| 125 | g | cheddar, grated |
| 25 | g | parmesan cheese, grated |
| 1 | tbsp | poppy seeds |
preheat oven: 200°C, fan 180°C, 400°F, Gas 6
| 1. | Mix the flours, fat, mustard and cayenne together until it looks like breadcrumbs. |
| 2. | Add the cheddar and knead the mixture into a soft dough. Turn onto a lightly brown rice floured surface and knead until dough looks smooth. |
| 3. | Optional - Place dough in a plastic bag and refrigerate for 30 mins. You can leave this step out if time is short, the dough will just be softer and stickier to roll out. |
| 4. | Roll out dough on a lightly brown rice floured surface approximately 5mm (just under ¼") thick and cut into shapes with cookie cutters. Use all the dough. |
| 5. | Line baking trays with non-stick baking parchment and place the biscuits on them leaving them a bit of space to slightly expand during cooking. |
| 6. | Sprinkle the biscuits with the grated parmesan and the poppy seeds. |
| 7. | Bake for 12 minutes, until golden looking. Place on a wire rack to cool. |
These biscuits are delicious hot or cold, and should be kept in an airtight container.
They also make a very good accompaniment to soup, and we think can be substituted anywhere that bread or crackers would be eaten.
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