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Seedy pastry squares

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 10

Dietary

 

Vegetarian

These delicious little biscuits can be used as cocktail snacks with a drink or as a biscuit with soup or cheese. Free from: wheat, gluten, soya and nuts; can be dairy and egg free

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Ingredients

  • 100g/3½oz butter, if you can eat it, or dairy-free margarine
  • 200g/7oz gluten-free flour with xanthan gum OR 100g/3½oz gram flour and 100g/3½oz rice flour
  • ½ tsp xanthan gum (available in health-food stores)
  • 2-3 tbsp water
  • 1 egg, beaten or, if you can't eat egg, a little extra melted butter or dairy-free margarine
  • 25g/¾oz sesame, sunflower, poppy seeds or aniseeds
  • 25g/¾oz grated fresh parmesan, or a similar vegetarian hard cheese, (optional)
  • rock salt

Method

  1. Pre-heat the oven to 180C/350F/Gas 4.

  2. Rub the butter or margarine into the gluten-free flour, or the gram and rice flour, and add the xanthan gum. Mix to a soft dough with 2-3 tablespoons of water.

  3. Roll out to ½cm thickness then brush with the beaten egg or the extra melted butter or spread.

  4. Sprinkle the squares either with a little salt and the seeds of your choice, or with the parmesan and the seeds of your choice.

  5. Cut into small square or diamond shapes about 3cm/1in across.

  6. Bake for 10-15 minutes until the biscuits are lightly browned, taking care that they don't burn.

  7. Cool on a rack before serving.