Wicklewood's Gluten Free Parmesan Thins

WicklewoodWench's Note:

Cheese is my great weakness and this gluten free version of a favourite only makes it easier to indulge.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Yield: 15 biscuits

• 2 ounces rice flour
• 1 1/2 ounces parmesan cheese, freshly grated
• 1 1/2 ounces soft butter
• 1 egg yolk
• 1 pinch salt
• 1 pinch English mustard powder

Directions:

1. Preheat the oven to 200c 400f.
2. I a bowl rub together the flour and butter until it resembles breadcrumbs.
3. Work in the egg yolk, cheese, salt and mustard, bring together to form a dough.
4. Shape the dough into a log and wrap in cling film and chill for 15 minutes.
5. Cut the log in to 1/4" slices and arrange on a baking sheet, flatten slightly with a fork to decorate.
6. Bake for 10 mins or until they are crisp and light golden.
7. Allow to cool slightly before transferring to a cooling rack.

Reviews

[loof]

These are very tasty crackers! The fact that they're gluten free is just an added bonus. I tasted one about 10 minutes after they came out of the oven and it was great; waiting another 20 minutes they were perfect as they got delightfully crisp after they had completely cooled. Thanks for sharing a great recipe!