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.