These little snacks have a crunchy exterior and a gooey cheesey interior, with a hint of woody rosemary and a spicy tang. A great accompaniment to a bottle of rosé for an aperitif with your mates.
250g gluten free plain white flour
1/2 tsp baking powder
1/2 tsp salt
80g butter, diced
80g grated cheddar (or any semi-hard to hard cheese)
2 sprigs rosemary, leaves picked and finely chopped
1 pinch chilli flakes
1 pinch black pepper
hot smoked paprika
For the caramelised onion :
1 large red onion, finely sliced
1 tbsp sugar
1 splash water
1 pinch salt
Start with the onion because it’s going to take a little while to caramelise.
Melt the butter in a pan and add the finely sliced onion. Let caramelise on a really low heat with the sugar and salt. If they start to dry out, add a little water.
Meanwhile, get going on the biscuits. Preheat the oven to 200°C.
Sieve the flour into a large bowl and mix through with the baking powder and salt. Add the diced butter and rub between your fingers, breaking up the butter until you obtain fine crumbs.
Make a well and add the grated cheese, the milk, the chopped rosemary, chilli flakes and pepper. Mix through until you get a wet dough,
Drop spoonfulls of the mix on a tray lined with baking paper. Make sure to leave some space between the biscuits; they will spread a little.
Place in the oven to bake. If you have a rubbish oven like mine, it’ll probably take about 25-30 minutes to cook, and you’ll have to turn the tray half way through. If you have a good one, it might take less time so occasionally check on them. You essentially want them to be lovely and golden on the outside, so you’ll easily be able to tell if they’re ready or not.
Sprinkle hot or sweet smoked paprika over the biscuits and serve warm with the onions on the side. Enjoy!