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:
15mins
YIELD:
15-20 biscuits
UNITS:
US

Ingredients Nutrition

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.

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