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gluten_free2021-01-24 07:28 am
mific) wrote in gluten_free2021-01-24 07:28 am
Cheese Drop Savouries
Description: Sometimes I want a fast, simple and delicious treat, and these are a favourite. They're very tasty, muffin-like objects, but smaller, flatter, and a little crunchier. Simple to make and very moreish, good with soups or stews. If you make the simple ones with just cheese, no extras, they're also good with butter and jam, if you like cheese and jam. :)
Prep Time: 5 min | Cook Time: 20 min | Servings: 9 small to medium savouries
Ingredients:
1 cup plain gluten-free flour mix (I used my online grocery delivery All-Purpose plain GF Mix which seems to be cornflour and tapioca plus rice bran and other stuff)
2 tsp baking powder (If using self-raising flour halve this)
1/4 tsp salt (or a little less, depends if you like saltiness. The cheese adds some salt)
ground black pepper to taste
2 tsp sweetener or sugar
1 cup grated sharp cheddar cheese
1 egg
1 Tbsp bland cooking oil (I use light olive oil)
1/2 cup cream (If subbing non-dairy milk for the cream, add an extra 1/2 Tbsp oil and slightly less milk)
1 small finely chopped onion (this is optional as it takes a bit longer to prep, but it adds extra flavour and sweetness. Other optional extras are chopped herbs, or 1 tsp paprika, or finely chopped sundried tomatoes)
Directions
Pre-heat oven and prep an oven tray with baking paper.
Combine dry ingredients in a large bowl, plus the cheese. Add the egg and oil and mix. Add cream last for the right consistency - mixture should be quite stiff and able to be dropped in small heaps onto a baking tray, not cooked in muffin tins. They won't spread much.
Bake in a fairly hot pre-heated oven about 15-20 minutes. (I use a mini oven so hard for me to be precise about the timing in normal ovens. With the cheese savouries further from the heat source you might need 20 min - mine only needed 15 min. Also depends if you remembered to pre-heat the oven). Check after 15 min and don't overcook, to avoid dryness. Should be golden brown and slightly risen once done.
Prep Time: 5 min | Cook Time: 20 min | Servings: 9 small to medium savouries
Ingredients:
1 cup plain gluten-free flour mix (I used my online grocery delivery All-Purpose plain GF Mix which seems to be cornflour and tapioca plus rice bran and other stuff)
2 tsp baking powder (If using self-raising flour halve this)
1/4 tsp salt (or a little less, depends if you like saltiness. The cheese adds some salt)
ground black pepper to taste
2 tsp sweetener or sugar
1 cup grated sharp cheddar cheese
1 egg
1 Tbsp bland cooking oil (I use light olive oil)
1/2 cup cream (If subbing non-dairy milk for the cream, add an extra 1/2 Tbsp oil and slightly less milk)
1 small finely chopped onion (this is optional as it takes a bit longer to prep, but it adds extra flavour and sweetness. Other optional extras are chopped herbs, or 1 tsp paprika, or finely chopped sundried tomatoes)
Directions
Pre-heat oven and prep an oven tray with baking paper.
Combine dry ingredients in a large bowl, plus the cheese. Add the egg and oil and mix. Add cream last for the right consistency - mixture should be quite stiff and able to be dropped in small heaps onto a baking tray, not cooked in muffin tins. They won't spread much.
Bake in a fairly hot pre-heated oven about 15-20 minutes. (I use a mini oven so hard for me to be precise about the timing in normal ovens. With the cheese savouries further from the heat source you might need 20 min - mine only needed 15 min. Also depends if you remembered to pre-heat the oven). Check after 15 min and don't overcook, to avoid dryness. Should be golden brown and slightly risen once done.