Savoury Gluten Free Biscuits
These Savoury Gluten Free Crackers are perfect for a cheeseboard or snacking on. This recipe makes approximately 30 crackers using a 2.5 inch round fluted cutter.
Servings: 30 biscuits
Equipment
Ingredients
- 200 g plain gluten free flour I use FREEE by Doves Farm
- 2 tsp baking powder
- 80 g cold unsalted butter
- 1/2 tsp salt
- 1/2 tsp caster sugar
- 4 tbsp cold water
- 4 tsp vegetable oil
Flavourings:
- 1 tbsp poppy seeds
OR
- 10 g grated parmesan cheese
- 1/2 tsp dried rosemary
For finishing:
- 15 g melted butter
- Sea salt
Instructions
- Add the gluten free flour, baking powder, salt and sugar to a large mixing bowl (plus the xanthan gum if using - see notes below) and stir to mix.
- Cut the unsalted butter into small cubes and add to the flour mix. Using your fingertips, rub the flour mix into the butter until it forms a breadcrumb-like consistency. The colder the butter and your hands while doing this, the better!
- Pour in the oil and water and use a fork to start to mix the dough together. Once it thickens into a dough, use your hands to bring it together into a ball and knead a couple of times.
- Add your flavourings here - either the poppyseeds or the finely grated parmesan and rosemary. Knead the fillings into the dough so they are evenly distributed.
- Shape the dough into a disc and chill in the fridge for 30 minutes. Once the dough is ready, preheat the oven to 220'C / 200'C Fan / Gas 6.
- Roll the dough out to around 4mm thick. Using a 2.5-inch round fluted cutter, cut out the crackers and place on a lined baking tin around 1 inch apart from each other. Use a skewer or fork to prick holes in each cracker and then bake for 12-15 minutes until golden on top.
- Straight after removing from the oven, brush the crackers with melted butter and sprinkle with salt. Leave to cool on the trays for 10-15 minutes before removing and eating.
Video
Notes
- Gluten free flour blends will vary - if you're using one which doesn't contain xanthan gum you'll also need to add 1/4 tsp xanthan gum to your dry ingredients. I recommend using FREEE by Doves Farm plain gluten free flour.
- You could complete stages 1 and 2 in a food processor but I prefer the breadcrumb-ing by hand method as it involves less washing up!
- These savoury biscuits will keep well in an airtight container for up to a week.
Nutrition
Serving: 1cracker | Calories: 56kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 100mg
