go straight to the recipe

Greg and I have been friends for many years and over those years Greg has become a very accomplished cook. Especially accomplished in gluten-free cooking as his wife and other members of their family suffer from severe coeliac disease. 

When gluten intolerance started to become commonly diagnosed about thirty years ago it is fair to say that most gluten-free recipes were fairly unpalatable to all but a diagnosed coeliac. Xanthan Gum was used a lot, by myself included, and in quantities that left an unpleasant slimy mouth slick.

Thirty years on there are so many great gluten-free recipes and many fantastic and reliable books and authors. It is less easy to find these accomplished gluten-free recipes on-line but we recommend The Loopy Whisk.

These biscuits are a spin off from an Annabel Crabb recipe and are so good it is not obvious that they are gluten-free. 

AO 26 JUNE 2023


300g gluten-free flour
60g mustard powder
20g fennel seeds, crushed [1]
5g cayenne pepper
5g fine salt
150g mature cheddar
150g pecorino
100g COLD unsalted butter, cubed
2 COLD egg yolks
90g ice water

sea salt flakes …optional

Using your food processor put the flour, mustard powder, fennel seed, cayenne pepper and salt and mis together on pulse.

Add the cheese and mix together, then with the motor running add the butter cubes down the feed tube. Work just long enough to combine.

Whisk the egg yolks and ice water together and again, with the motor running add the egg yolk and water mix down the feed tube. Process just long enough to bring the mix together. Tip it out onto your work surface and knead until smooth. Wrap and rest for one hour, refrigerate if the day or kitchen is hot.

[1] I omit the fennel I think they are tasty enough without it…AO

rollling very thin
is the secret

note….My first attempt at Greg’s biscuits were not a success. The dough was perfect but I failed to roll them thin enough and they never quite crisped in the middle.

Rolled between sheets of baking paper I finally worked out that I took off the first edges using a 40 mm cutter and then further rolled the remaining dough as shown in the picture.

Greg doesn’t use a cutter and makes elegant rectangles…I suspect he has a better rolling pin than I do. The choice is yours.

Divide the dough roughly in four and take a quarter. Each quarter will cover a standard 60 cm oven baking sheet. Slightly flatten it with the palm of your hand and then roll it between two sheets of baking paper until it is very thin. The scraps of dough re-roll very well.

Cut disks or rectangles and place them a little apart on baking sheets covered with silicon mats. Dock each tray of biscuits with a fork as you finish it. Roll out the rest of the dough….sprinkle with sea salt if you are using it.

pre heat oven to 180°C
Bake until golden and crisped. Depending on ow even your oven is, because they are rolled so thin, removing the cooked biscuits from the edges and return to the oven to further cook the middle biscuits.

Store in an airtight container.

Like most biscuits they are best baked and eaten. On my second and successful attempt at making this recipe I divided the dough into four and vacced three of the quarters individually. About an hour out of the fridge they rolled perfectly. AO



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