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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.