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    You are in: Home / Recipes / Wicklewood's Gluten Free Parmesan Thins Recipe
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    Wicklewood's Gluten Free Parmesan Thins

    Wicklewood's Gluten Free Parmesan Thins. Photo by loof

    1/1 Photo of Wicklewood's Gluten Free Parmesan Thins

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    WicklewoodWench's Note:

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

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    Ingredients:

    Yield:

    biscuits

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on April 15, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Wicklewood's Gluten Free Parmesan Thins

    Serving Size: 1 (158 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 49.7
     
    Calories from Fat 30
    62%
    Total Fat 3.4 g
    5%
    Saturated Fat 2.0 g
    10%
    Cholesterol 19.6 mg
    6%
    Sodium 74.4 mg
    3%
    Total Carbohydrate 3.1 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 1.5 g
    3%

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