Gluten-free Mini Cheddars

By Bailey1_

Ingredients

• 25 g ground almonds
• 175 g sharp cheddar cheese, grated
• 1 tbsp grated Parmesan cheese
• 30 g salted butter, melted
• 1 medium free-range egg
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp mixed herbs
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 30 g coconut flour, sifted

Preparation

Step 1

Preheat the oven to 180c.
In a large bowl, blend together the ground almonds, cheese, butter and egg. Sift in the coconut flour along with the spices, herbs and seasoning.
Form into a dough and kneed for a couple of minutes until smooth.
Take a handful of dough and roll it to about ½ cm thick. Don't worry if the dough breaks, just flatten it with your fingers. Cut out small circles using either a cookie cutter or bottle cap.
Optional: use a fork or skewer to poke a few holes in the biscuits.
Bake on an un-greased cookie tray for 7-10 minutes. Leave to cool on the tray for a few minutes before eating. Enjoy!