Sunday, 13 July 2014

Seeded cheddar biscuits - 'Cheds' style! Gluten and nut free

A big part of my love affair with food are the emotions that come from eating.  Whether it be memories that come flooding back with just one bite, family traditions passed down from generation to generation, love that is felt from ones effort and thought, or even a talent of flavour matching and creation of a dish that gives you no choice when you experience it than to close your eyes and treasure the moment, hairs standing on end.  I've experienced many of these moments.  It's something I live for, something I guess you can't understand unless you feel that way about food too!
So where does this recipe fit in?  Do you remember the age old 'Arnotts Cheds' biscuits?  I'm pretty sure they are still on the shelf actually, I just don't look in that aisle anymore and they contain gluten anyway so are a no-go zone for me!
But childhood memories come flooding back with the talk of Cheds and I am happy for the trip down memory lane!
These days I am much more mindful of what I am putting in my mouth and 'Cheds' have an ingredient list as long as my arm, many of which are not what I would consider to be 'food'!  Check this out....
Wheat Flour (Contains Folate, Thiamin), Vegetable Oil, Cheese (17%) (Milk Solids, Salt) Salt, Malt Extract (from Barley) Yeast, Yeast Extract, Flavours, Glucose, Raising Agents (E500), Rye Meal, Rice Flour, Milk Solids, Spices, Colour (E150D), Antioxidants (E306 from Soy, E304), Emulsifier (E322 (from Soy)).
(Correct at the time of publication)

Hmmm, these ingredients in your or your childrens tummy???  I think not!

These are so easy to make and a little delight that can personalise a cheese platter, compliment a picnic, complete a school lunchbox, satisfy after school hunger pangs, or even make a thoughtful gift for housewarmings, teachers and, well, just about anything really!

So here is the recipe - tell me what you think here or at www.facebook.com/mellymaks and pass your love on to someone you care about in the form of a seeded cheddar bikkie!



Seeded Cheddar Biscuits - gluten and nut free

Ingredients

80g sharp cheddar (I think the secret to this recipe is in the cheese so make sure you pick a really bitey one! I used Mainland Extra Tasty Cheddar)
120g plain gluten free flour (I used Orgran)
20g/2tbs sesame seeds
30g/2tbs poppy seeds
75g butter, chilled
10g/just under 1tbs olive oil
paprika
1 egg white

Method - Conventional

  1. Preheat oven to 180 degrees celcius.  Line two baking trays with baking paper. 
  2. Grate cheese on fine grater or use a food processor and process until relatively fine.  
  3. If using a food processor, add all ingredients except egg white and process until mixture resembles breacrumbs.  If not using a food processor, add cheese to a large mixing bowl with flour, seeds, butter, paprika and olive oil.  Rub together with fingertips until mixture resembles fine breadcrumbs.
  4. Add egg white either to the bowl or food processor and mix or pulse until mix just starts to come together.
  5. Lightly flour bench or pastry mat and bring gently together into a ball.  
  6. With a floured rolling pin, roll mixture out to 1/2cm thickness.  Using a biscuit cutter of your choice, place biscuits onto prepared trays with just a bit of space between them.  
  7. Bake for 20 minutes or until lightly browned.  Place immediately on a cooling rack.  Store in an airtight container once completely cool.

Method - Thermomix

  1. Preheat oven to 180 degrees celcius.  Line two baking trays with baking paper. 
  2. Place the cheese in a dry TM bowl and grate on speed 7 for 5 seconds.
  3. Add flour, seeds, butter, oil and paprika and combine on speed 7 for 3 seconds.
  4. Add egg white and combine on REVERSE, pressing Turbo 3-4 times, or until mixture just begins to come together.  Don't over process or you will lose the flakiness of the finished biscuit.
  5. Pour mixture out onto lightly floured Thermomat or bench top and gently bring together into a ball.
  6. Follow steps 6 and 7 above.
Enjoy..

1 comment:

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