Free From Kitchen’s Cheese Thins
The next recipe in my #whatdoyoumiss campaign makes perfect party food.
Parties can really be difficult territory if you are following a special diet. Particularly if you are wheat and gluten free. I have been to countless parties before where 99% of food on offer (olives aside) contains flour. Sandwiches, rolls, breadsticks, crackers, sausage rolls and so on. It can be a nightmare trying to find something you can actually eat.
If you are hosting a party, why not try making my cheese thins for your guests? They are so delicious; light and crumbly, they melt in your mouth, and using parmigiano reggiano and a really mature cheddar means that just a little bite is packed with flavour. I guarantee two things if you make these. Firstly, they will disappear in minutes, and secondly, no one will even twig they are wheat and gluten free. Do give them a go.
Makes approximately 18 large thins and 36 small
N.B. You will need a food processor to make these. A stand mixer is a good second best option.
Makes appx 18
175g gluten free plain flour (I use Doves Farm)
1 tsp sea salt
75g mature cheddar, finely grated
75g parmigiano reggiano, finely grated
1/2 egg yolk
Preheat the oven to 180 degrees or equivalent. Line a couple of baking sheets with greaseproof paper and grease the paper lightly too.
Blitz the flour, salt, butter, cheeses and egg yolk in a food processor until it’s a firm dough. Ensure the mixture is very well chilled.
Roll the dough into a log, roughly 5cm in diameter, wrap in cling film.
Chill the dough in the fridge for at least 2 hours until very firm
Slice into rounds, roughly 8cm thick. Lay the discs out on the baking sheets, spacing well apart and bake for 10-15 minutes until golden
Be careful removing the discs from the tray once cooled, as they are extremely fragile.