You can divide most people into two groups; starter and a main; or main course and dessert. Given that most dessert options in restaurants are heavy on the gluten, I'm a starter and main course kind of girl. More often than not, I'll take a savoury option over a sweet one; somehow, savoury food is more satisfying than sweet.
This leaves me with a problem. What's a woman with a drawer full of cookie cutters meant to do what she doesn't fancy cookies? I could adorn my steak pie with frolicking pastry unicorns or cut my toast into butterfly/heart/Christmas tree shapes. And I have, more than once. But here is another option: savoury biscuits!
Cheesy Biscuits (makes 12-15 biscuits)
Preparation time: 15 minutes (plus 30 minutes resting and 30 minutes chilling time)
Cooking time: 12 minutes
- 50g chilled salted butter, cut into cubes
- 100g gluten free plain flour mix
- 50g cheddar cheese, coarsely grated
- 10g Parmesan cheese, finely grated
- about 2 tbsp milk
- Preheat your oven to 180°C/350°F/gas mark 4.
- Put the butter and flour mix into a bowl and rub together with your fingertips. You want them to be the same texture as breadcrumbs.
- Add the cheese and mix well.
- Test the dough by squeezing some in your palm. If it holds together without crumbling then you don't need any milk.
- If the mixture is too dry, add the milk a teaspoon at a time until the dough holds its shape when you squeeze some.
- Wrap the dough in clingfilm and leave to rest in a cool place for 30 minutes. (Avoid putting it in the fridge, unless you want to keep the dough overnight, or the dough will be too hard to roll out.)
- After the dough has rested, roll it out between two sheets of baking paper until it's 3-4mm thick.
- Cut out shapes, aim for a cutter that's 6 or 7cm across, otherwise you'll need to adjust the cooking time.
- Transfer the shapes (carefully!) to a non-stick baking sheet and pop into the fridge for 30 minutes to firm up.
- Once the biscuits are firm, put in the oven and bake for 12 minutes, or until the biscuits are crisp and golden.
|Yes, I made a cheesy unicorn...|
If you fancy a change from cheddar, this recipe works with any cheese that's grate-able or crumbly. Stilton works well, as does Wensleydale. Serve with red onion chutney if you need to class them up a bit.