| Roberts' GF Plain Flour |
200g |
70z |
| Roberts' Soy Crunch |
50g |
1.75oz |
| Butter / Margarine |
125g |
4.5oz |
| Egg (55g size) Beaten |
1 |
|
| Peanut Butter |
5g |
.2oz |
| Satay Sauce |
5g |
.2oz |
| Cooked Bacon |
62g |
2oz |
| Cheese (Grated) |
125g |
4.5oz |
| Parmesan Cheese |
125g |
4.5oz |
| Chives, Spring Onion or Herbs |
20-40g |
.7-1.4oz | |
Mix egg and butter until well combined. Add sifted flour, soy crunch and all other ingredients to form dough.
For variations: Dried Parsley and/or Herbs; Garlic; Onion; Paprika; Mustard and Curry Powders can be mixed through the dry ingredients and used with the following alternatives: Cracked Pepper; Ground Rock Salt; Sesame; Poppy and Caraway Seeds; Cheese can be sprinkled on or mixed through. Brush the top of the biscuit with an egg to hold seeds in place. |
Domestic
/ Recipes / Gluten Free