Cheese thins - wheat free recipe
Nearly everyone who likes cheese likes cheesey biscuits, so this recipe should delight cheese lovers.
Although they take a bit of time and effort to make, once they come out of the oven and your taste buds start to tingle you'll know that all that effort was worth it.
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
makes 30
| 125 | g | wheat free or gluten free flour (depending on dietary requirements) |
| 75 | g | butter or margarine |
| 2 | tsp | wheat & gluten free mustard (smooth or wholegrain) |
| ¼ | tsp | cayenne pepper |
| 125 | g | cheddar, grated |
| 50 | g | parmesan cheese, grated |
| 1 | tbsp | poppy seeds |
preheat oven: 200°C, fan 180°C, 400°F, Gas 6
| 1. | Mix the flour, 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 floured surface and knead until dough looks smooth. |
| 3. | Place dough in a plastic bag and refrigerate for 30 mins - 1 hour. |
| 4. | Roll out dough on a lightly floured surface approximately 3mm 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. |
| 6. | Sprinkle the biscuits with the grated parmesan and the poppy seeds. |
| 7. | Bake for 10 - 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.
Back to wheat free miscellaneous recipes...