These delicious savoury shortbread biscuits were a pleasant surprise - they are super quick and taste great - especially hot straight out of the oven. They have a slightly chewy texture to them and I love the classic combination of parmesan and black pepper. Interestingly this biscuit calls for baby rice cereal - a food I haven't cooked with before and it felt strange buying it at the supermarket, particularly since we don't have any children.
Parmesan & Black Pepper Shortbread
Adapted from Wheat & Gluten Free by The Coeliac Society of Australia
Makes about 20
|Serve these with afternoon drinks or as a savoury snack between meals.|
Ingredients3/4 cup finely grated parmesan cheese
85g gluten free all purpose flour ( I used White Wings Gluten Free Plain Flour)
1/2 cup baby rice cereal
1/4 tsp salt
1/2 tsp finely cracked black pepper
70g butter, softened
2 tsp olive oil
1 egg white
Preheat Oven to 150'C (300'F/Gas2)
Line baking tray with baking paper
Place parmesan, flour, rice cereal,salt and pepper into a bowl and mix to combine
Beat the butter in a separate bowl until creamy. Next, add the butter to the dry ingredients and mix in the egg white and oil to form a soft dough. Form dough into a ball and knead gently until combined.
Roll out the dough to form a log about 20cm (8") long. Wrap in baking paper and place in the refrigerator for about 20 minutes until firm.
Using a sharp knife, slice the dough into thin rounds ( between 1/4 to 1/2 cm thick). Place on prepared trays and bake for about 20-25minutes or until golden brown.
Transfer to a wire rack and cool.
Tell me, do you have any known food allergies?