100g Oast to Host Pastry Flour
1/2 -1 tab finely chopped rosemary & thyme leaves
1/4 tsp salt
freshly ground pepper
1/4 tsp cayenne pepper
1/4 tsp gf mustard powder
100g butter (cubed & chilled)
50g grated MATURE Cheddar
50g finely grated Parmesan
1 tab cold water
1 egg - beaten
Preheat oven to 180/160/Gas 4
Put the flour, herbs, salt, pepper, cayenne, mustard and butter into food processor & blitz until fine breadcrumbs.  Add the grated cheeses & 1 tab cold water & pulse until the mixture comes together into a ball.
Tip the ball of dough onto a lightly (GF) floured surface (potato or cornflour work best).
Divide in half and either roll out to 4-5mm thick and use cutter OR form into 2 'logs' to create the size of disc you would like.  Slice the discs, place on baking sheet before painting with beaten egg & a sprinkle of parmesan/cheddar/paprika/herbs
Bake for approx 10-12 minutes until golden brown - cool on wire rack.
These can be stored in an airtight container for a couple of days.  If you want to freeze I would suggest the raw mixture is frozen then cut to bake and eat fresh.
Suggested options of fennel or nigella seeds could work well as would alternative strong/hard cheeses (manchego/hard goat cheese).

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