Recipe

Gluten-free rosemary and parmesan shortbreads

May 27, 2013 2:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Makes 24 Item
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Ingredients

Gluten-free rosemary and parmesan shortbreads
  • 3/4杯过剩en-free cornflour
  • 2/3 cup rice flour
  • 1/2 cup chickpea flour (besan)
  • 1/2 cup finely grated parmesan
  • 175 gram butter, at room temperature
  • 2 tablespoon milk
  • 1 tablespoon finely chopped rosemary leaves

Method

Gluten-free rosemary and parmesan shortbreads
  • 1
    Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper.
  • 2
    Place flours and parmesan in a large bowl. Using fingertips, rub butter into flour mixture until mixture starts to form a dough. Add milk and rosemary. Knead gently until dough comes together.
  • 3
    Roll level tablespoons of mixture into balls. Place, 3cm apart, on prepared trays. Flatten with palm of your hand. Using a fork, mark biscuits in a crisscross pattern.
  • 4
    Bake, 15 minutes, or until browned lightly. Stand for 5 minutes, then transfer to a wire rack to cool.

Notes

Biscuits will keep in an airtight container for up to 5 days.

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