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HFW Spiced gram biscuits

A mix of gluten-less flours makes for a satisfyingly smooth and dense crumb in

Justine Wall s bake. I like her use of fresh garlic and the egg yolk definitely

brings a lovely richness.

Makes 20

60g gram flour

85g self-raising gluten free flour, plus extra for dusting

1 garlic clove, finely grated

1 tsp dried oregano

1 tsp pimenton

tsp cayenne pepper

tsp salt

85g salted butter

25g cheddar, finely grated

25g parmesan, finely grated

1 egg yolk

1 tbsp cold water

1 Preheat oven to 180C/350F/gas mark 4. Sit the flours into a large mixing

bowl. Add the garlic, oregano, pimenton, cayenne, salt and mix.

2 Rub in the butter and cheese until you obtain a crumbly mixture. Add the egg

yolk and water, and begin to knead it all together until you have a dough.

3 Transfer on to a floured surface and roll out until approximately 5mm thick,

and cut into discs.

4 Space the discs out on a baking tray lined with baking parchment and bake for

10-12 minutes. Then transfer to a wire rack to cool completely.