From My Kitchen

I’ve been searching for a recipe for Gluten Free cheese crackers for a few weeks and after coming up with nothing that tempted me, I threw everything together and made my own.

Here is what you do -

Take 200g of chilled butter and cube it up.

Add 110g of Rice Flour, 110g of Tapioca Starch and 130g of Potato Flour. Set it to mix until it looks like fine breadcrumbs.

Then add 230g of finely grated cheese.

and mix until the mixture starts to look a little clumped together. Add 1/2tspn salt, 3 spring onions, finely chopped, 5 cloves of garlic crushed and a bunch of parsley, finely chopped and mix some more.

It should start to hold together a little more, like this -

While the mixer is running, add 2 tablespoons of milk and mix until it balls together.

Pull it out of the mixer and shape into 2 large sausages. Wrap them in cling wrap and freeze for 30 minutes.

Once it’s been in the freezer for 30 minutes, preheat your oven to 180C (350F).

Slice the rolled dough into slices about 5mm thick (1/4 inch) and place onto a tray lined with baking paper.

And then bake for 15 minutes, or until golden brown and crisp.

They’re delicious.

Ingredients: (your American weights are guesstimated to ‘close enough’ with my calculator. It will still work)

230g cheese, finely grated (8 ounces)
200g butter (7 ounces)
110g Rice Flour (4 ounces)
110g Tapioca (4 ounces)
130g Potato Flour (4.5 ounces)
1/2 tspn salt
5 cloves of garlic (optional)
3 spring onions (optional)
a bunch of parsley, about 1/3 c chopped
2 Tbsn milk

Method:

Mix the butter into the flours until it resembles fine bread crumbs. Continue mixing and add your cheese, it will clump together a little after a while. When it does, add your garlic, salt, spring onions and parsley. Mix it some more until it starts to pull together and then add your milk. Mix for another minute, or until the milk is all combined.

Shape into sausages and wrap with cling wrap. Freeze for 30 minutes, before pulling them out of the freezer and slicing into 5mm slices.

Bake at 180C (350F) until golden brown and crispy.

Here I present to you my Grandmother’s Lemonade Scones, as guest-blogged by Frogpondsrock (Mum).

I have been wanting to share some of my grandmother’s recipes for a while now. Soooo seeing as it is getting close to Christmas and because I am a generous type of person I am willing to share the family jewels. and really some of the recipes that I have are little gems.. So thanks to NAN tadaaa

Lemonade Scones…

3 cups of self raising flour.
1 teaspoon baking powder
1cup of thickened cream
1cup of lemonade.

Preheat oven to 230C (450F)

Using a knife, mix together into a dough. Carefully roll or pat out onto a floured bench and cut into rounds with a scone cutter. Place onto a greased and floured oven tray and bake for approximately 10 minutes.

These scones are really light and taste absolutely divine..
the trick with scones is not to handle the dough too much or it will toughen up.
quick hands make light scones…

(Note from Veronica. I edited this post a little to make the method a little more clear. Mum is a great writer, but she tends towards extreme minimalism. Or as I call it, leaving out huge chunks of relevant stuff ism.)