60 g Gram flour
85 g Self-raising gluten free
-flour; plus extra for
-dusting
1 cl Garlic; finely grated
1 ts Dried oregano
1 ts Pimenton
1/2 ts Cayenne pepper
1/2 ts Salt
85 g Salted butter
25 g Cheddar; finely grated
25 g Parmesan; finely grated
1 Egg yolk
1 tb Water; cold
A mix of gluten-less flours makes for a satisfyingly smooth and dense
crumb in Justine Wall's bake. I like her use of fresh garlic and the
egg yolk definitely brings a lovely richness.
Preheat oven to 180°C/350°F/gas mark 4. Sift the flours into a large
mixing bowl. Add the garlic, oregano, pimenton, cayenne, salt, and
mix.
Rub in the butter and cheese until you obtain a crumbly mixture. Add
the egg yolk and water, and begin to knead it all together until you
have a dough.
Transfer on to a floured surface and roll out until approximately 5 mm
thick, and cut into discs.
Space the discs out on a baking tray lined with baking parchment and
bake for 10-12 minutes. Then transfer to a wire rack to cool
completely.
