Gluten Free recipe for the Cheddar Biscuits

Here's an adaptation for a gluten free canapé recipe from “Plated”

Since writing Plated, I’ve modifed one of the recipes to work beautifully as a gluten free option – the Cheddar Biscuits in the Small Bites section. Here’s the adapted recipe:

GLUTEN FREE CHEDDAR CRACKERS

Makes: 50
Prep time: 15 minutes, plus resting time for dough
Cook time: 15 minutes
125g gluten free flour
100g almond meal
1/2 tsp salt
1/4 tsp cayenne
1/4 tsp baking powder
50g butter
75g grated tasty cheddar
40g grated parmesan
3 – 4 tblsp cold water

Combine gluten free flour, almond meal, salt, cayenne and baking powder in mixer bowl. Grate in the butter and rub in with your hands or use a pastry blender.

Add both cheeses and place the bowl on the mixer stand with a paddle attachment. While combining add the water a tablespoon at a time until the mixture comes together in a ball but it mustn’t be too wet.

Tip out onto a board and bring together with your hands into a firm ball. Cut in half and roll each into a tight round long 3.5 - 4 cm in diameter. Wrap in cling film and chill preferably overnight.

Preheat oven to 180°C. Line a baking tray with baking paper. Slice logs into ½ cm slices and place on tray. Bake 15 – 20 mins until golden brown.

TIPS

  • Biscuits can be stored in an airtight container for up to a week or freeze and refresh in the oven before serving. The uncooked biscuit roll can be frozen until ready to thaw, slice and bake.

  • Recipe can be easily doubled

  • This can all be done by hand if you prefer

  • Use an electric beater after adding the cheese as it is much quicker to come together and uses a little less water.

Previous
Previous

Gluten free recipe for Cinnamon Oysters

Next
Next

Watch Tina prepare a delicious Hāpuka (Fish) Tagine dish in the Stanley Rogers French Oven