With so many biscuits for cheese on the market nowadays, it’s always nice to make your own.
This is my own adaptation, as the original recipe was one of those rogue ones, which I seem to come across more and more these days in books and magazines.
You will need:-
120g Spelt flour
Half tspn. Bicarbonate of Soda
Half tspn. Gluten-Free Baking Powder
Half tspn. Fine Sea Salt
60g Gluten-Free Porridge Oats
50g cold unsalted butter, cut into small cubes
2 tbspn. Milk
60ml Cold water
Sift the flour, bicarbonate of soda, baking powder, and sea salt into a bowl. Mix in the porridge oats. Rub in the butter until the mixture resembles breadcrumbs.
Add one teaspoon of milk, and bring together. Add the other teaspoon of milk, and bring together again.
Add the cold water, and combine until the mixture forms a dough ball.
Roll out, quite thinly, on a gluten-free floured surface. Cut into rounds. Place the rounds on to a floured (using GF flour) baking tray. Bake in the oven at 180C/350F/Gas mark 4 for 15 minutes. Turn the tray around, and bake for a further 15 minutes until golden brown. Cool on a wire rack.
All of the gluten-free and wheat-free ingredients listed in the recipe can be substituted for ones which contain gluten.
The spelt flour can be substituted with gluten-free White Self-Raising flour (Doves Farm). If using this mix, omit the baking powder.
Spelt flour (also by Doves Farm), and gluten-free Baking powder (Dr. Oekter) are available in the Home Baking aisle of larger supermarkets. The gluten-free porridge (Kelkin) can be found in the GF or “Free-From” section.
The porridge oats are much more crisp and dry, compared to porridge containing gluten, but give a crunchy texture to the biscuits.
Serve with your favourite cheese, apple slices, and a good chutney.