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Gluten Free Parmesan and Black Pepper Biscuits

Buttery, cheesy and loaded with black pepper, these gluten-free Parmesan biscuits are the sort of make-ahead snack that makes drinks feel like an occasion with very little effort.
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Prep Time:15 minutes
Cook Time:10 minutes
Course: Snack
Cuisine: australian
Keyword: gluten free, parmesan cracker, savoury biscuit
Servings: 35 biscuits

Ingredients

  • 150 grams butter
  • 180 grams finely grated parmesan
  • 150 grams ground almond meal
  • 60 grams rice flour
  • 20 grams cornflour
  • 1 tsp freshly cracked black pepper
  • 1 large egg yolk
  • 1-2 Tb cold water (if needed)

Instructions

  1. Beat the butter and Parmesan together until well combined
  2. Add the almond meal, rice flour, cornflour and black pepper and mix until the dough starts to come together
  3. Add the egg yolk and mix until a soft dough forms, if the dough seems dry, add cold water one teaspoon at a time
  4. Divide the dough into two portions and roll into logs approximately 4cm in diameter
  5. Wrap tightly and refrigerate for at least 1 hour
  6. Preheat oven to 165°C fan-forced and line two baking trays. Slice the logs into rounds about 5-7mm thick (for more nibble size, cut the rounds into quarters)
  7. Arrange on prepared trays, allowing a little room between biscuits, grate a little extra Parmesan and/or sprinkle some extra black pepper on top if you want to up the flavour profile
  8. Bake for 14-16 minutes or until lightly golden around the edges.Allow to cool on the tray for 10 minutes before transferring to a wire rack