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Wicklewood's Gluten Free Parmesan Thins

2 ounces rice flour
1 12 ounces parmesan cheese, freshly grated
1 12 ounces soft butter
1 egg yolk
1 pinch salt
1 pinch English mustard powder


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

Source: www.food.com