Seedy pastry squares

Description

These delicious little biscuits can be used as cocktail snacks with a drink or as a biscuit with soup or cheese. Free from: wheat, gluten, soya and nuts; can be dairy and egg free

Ingredients

100g/3½oz butter, if you can eat it, or dairy-free margarine
200g/7oz gluten-free flour with xanthan gum OR 100g/3½oz gram flour and 100g/3½oz rice flour
½ tsp xanthan gum (available in health-food stores)
2-3 tbsp water
1 egg, beaten or, if you can't eat egg, a little extra melted butter or dairy-free margarine
25g/¾oz sesame, sunflower, poppy seeds or aniseeds
25g/¾oz grated fresh parmesan (optional)
rock salt

Method

1. Pre-heat the oven to 180C/350F/Gas 4.
2. Rub the butter or margarine into the gluten-free flour, or the gram and rice flour, and add the xanthan gum. Mix to a soft dough with 2-3 tablespoons of water.
3. Roll out to ½cm thickness then brush with the beaten egg or the extra melted butter or spread.
4. Sprinkle the squares either with a little salt and the seeds of your choice, or with the parmesan and the seeds of your choice.
5. Cut into small square or diamond shapes about 3cm/1in across.
6. Bake for 10-15 minutes until the biscuits are lightly browned, taking care that they don't burn.
7. Cool on a rack before serving.