Cashew and parmesan biscuits.
Posted on 04/11/2011

How many would it make: 20 portion

Ingredients list:


¾ cup Organic Quinoa flakes.
2 large free range eggs, beaten.
¼ cup Vitarium Plain Gluten Free Flour.
1 teaspoon Wards baking powder.
½ cup gluten free potato flour.
1 teaspoon Masterfoods hot piri-piri seasoning.
½ cup Mil Lel Extra Sharp shredded Parmesan cheese.
1 cup salted roasted cashews, chopped.
120 gm. unsalted butter, melted.



Method:


Place the cashews in a strainer and shake to remove excess salt. Then chop the cashews and remove any additional salt that has been shed during the chopping process.

Line two large baking trays with baking paper.

Pre-heat oven to 180 degrees C (conventional).

Place the quinoa flakes in a bowl and stir in the beaten eggs. Set aside to soften.

Place the flour, baking powder, potato flour and piri-piri in another bowl and mix well with a balloon whisk. Stir in the Parmesan cheese.

Add about half of the flour mixture to the quinoa flake mixture, and stir to mix. Then stir in the melted butter followed by the remaining flour mixture. Mix well. Stir in the chopped cashews.

Scoop walnut-sized balls of the mixture onto the trays and flatten with a fork to make approximately 3 - 4 cm discs of mixture. The mixture should make about 20 such biscuits. Bake in the oven until golden brown, approximately 15 – 17 minutes. Remove and place the trays on a rack for around 5 minutes – then remove the biscuits from the trays and continue cooling on a rack. Store in an air-tight container.

Enjoy.



Other tips:

These biscuits go very well with pears and cheese.