Vegetarian Snacks: Gluten Free Garlic, Chilli & Cheese Batons
First off is a handy snack that would go down well on a tapas night or if sitting in for a movie. Better still if you’ve got yourself a hummus dip, guacamole, or some of Tastefully Yours’ Apple & Chilli Chutney (one of my favourites), then crack those open.
They’re dry (but not overly) , crispy in a biscuit-like way, gluten free, a little cheesy, spicy and sprinkled with garlic and salt for that extra kick. And they’re plated just in time to catch The Hangover on TV to wind down the bank holiday weekend.
The original recipe can be found on the back of a packet of Doves Farm Rice Flour (gluten free flour), but to spice things up, I’ve added some chilli flakes and garlic, while adding some olive oil to the mix as well to keep the mix all together.
Mrs. Any Given Food-to-be reckons they’re “kinda shortbread-y, like a savoury shortbread”.
- 75g Rice Flour
- 50g Grated Cheese
- 25g Butter
- 2tbsp Olive Oil
- 1 egg
- 1tbsp Paprika
- 1tsp ground garlic
- 1tsp chilli flakes
- Salt & pepper to season
- Preheat over to 180c / 160c (fan) / gas 4
- In a bowl mix the flour, paprika, chilli flakes, garlic and a pinch of salt and pepper
- Add 25g butter and mix until breadcrumb-like
- Add 50g grated cheese and mix
- Beat egg and add, along with 2 tbsp olive oil, mixing the lot into one pastry ball.
- Leave sit for ten minutes
- Roll out the pastry mix on a floured surface until 4/5mm thick, then cut to strips approx 5mm - 10mm wide.
- Place on an oiled baking tray or a baking stone and cook for 15-18 minutes. Remove half way through, sprinkle some additional salt to taste (if required)
- Keep some extra flour handy for flouring prep area. For my own, I cooked them on an oven stone, it adds a nice crispy texture. Allow to cool before serving.