Delicious snacks for the lunchbox - or for nibbles at dinner or drinks parties.
Bonne bouche
1 1/2 oz Gluten free flour mix
1/2 oz cornflour (cornstarch)
1/2 oz Gram (chickpea) flour
2 good pinches of crumbles sea salt
1 level tablespoon of Parmasan cheese, grated
3/4 oz butter
2 oz (1/3 cup) of mashed potato
1tbs water (as required)
Preheat oven to 375 f.190c/Gas mark 5
Put the GF flour mix, cornflour, gram flour, salt and cheese into a bowl. Mix well to combine.
Add the butter, and rub intot he flour until it resembles fine breadcrumbs.
Add the potato and mix with the flour until the ingredients pull together into a doughball. Add the extra water if you feel the dough is too dry. Kneed for one minute in the bowl.
Break of a quarter of the dough, using a sprinkling of cornflour, roll into a sausage, around 6 inches long and cut of into 15 or so thin slices. Place onto a grewased baking sheet. Continue this process until you have used all of the dough.
Bake on the top shelf of your oven for approx 10 minutes, or until golden. Turn part way through.
Recipe notes:
Once cold, seal in an airtight container, eat within a week. You may add your own finely chopped herbs, chilli flakes or spices to your own tastes. Excellent for lunchboxes. I served this batch with a sweet chilli dip, cheese and chive dip would also work well. Alternatively, place a handfull of these little beauties on top of a ramekin of stew, casseroled meat or vegetables. If you want them a little more moist, I an thinking that the butter could be replaced with a nice full fat cream cheese. A little too nice, we ate them all within the hour - oops!
Bonne bouche
1 1/2 oz Gluten free flour mix
1/2 oz cornflour (cornstarch)
1/2 oz Gram (chickpea) flour
2 good pinches of crumbles sea salt
1 level tablespoon of Parmasan cheese, grated
3/4 oz butter
2 oz (1/3 cup) of mashed potato
1tbs water (as required)
Preheat oven to 375 f.190c/Gas mark 5
Put the GF flour mix, cornflour, gram flour, salt and cheese into a bowl. Mix well to combine.
Add the butter, and rub intot he flour until it resembles fine breadcrumbs.
Add the potato and mix with the flour until the ingredients pull together into a doughball. Add the extra water if you feel the dough is too dry. Kneed for one minute in the bowl.
Break of a quarter of the dough, using a sprinkling of cornflour, roll into a sausage, around 6 inches long and cut of into 15 or so thin slices. Place onto a grewased baking sheet. Continue this process until you have used all of the dough.
Bake on the top shelf of your oven for approx 10 minutes, or until golden. Turn part way through.
Recipe notes:
Once cold, seal in an airtight container, eat within a week. You may add your own finely chopped herbs, chilli flakes or spices to your own tastes. Excellent for lunchboxes. I served this batch with a sweet chilli dip, cheese and chive dip would also work well. Alternatively, place a handfull of these little beauties on top of a ramekin of stew, casseroled meat or vegetables. If you want them a little more moist, I an thinking that the butter could be replaced with a nice full fat cream cheese. A little too nice, we ate them all within the hour - oops!
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