Wicklewood's Gluten Free Parmesan Thins

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

• Ready In: 15 mins
• Yields: 15-20 biscuits

Ingredients

• 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.