This recipe is based on King Arthur Flours gluten free pie crust recipe. I changed a few amounts to make up for the cheese and different fats in the recipe.
Next I plan on trying this with different combinations of flavors. The Savannah Byrd cookie company has a lot of savory flavor combinations I cant wait to try.
For the fat in mine I used half butter and half coconut oil in mine and half margarine and half coconut oil in the ones i made for my friend. They tasted about the same. The ones I made with all coconut oil were good and the texture was the same but the flavor wasn't as rich.
For the fat in mine I used half butter and half coconut oil in mine and half margarine and half coconut oil in the ones i made for my friend. They tasted about the same. The ones I made with all coconut oil were good and the texture was the same but the flavor wasn't as rich.
1 1/2 c. Arrowhead Mills Gluten free All purpose baking mix
1 Tbsp sugar
2 tsp. clear jel
1/2 tsp. salt
6 Tbsp fat (butter, coconut oil, or margarine)
1 egg
2 tsp lemon juice
2 1/2 oz. Parmesan cheese, finely grated
Kosher or sea salt (optional)
Kosher or sea salt (optional)
In a large mixer combine the gluten free flour, sugar, clear jel, and salt. Turn on low speed to combine the ingredients.
Add the butter and the coconut oil until the mixture is crumbly. Add the Parmesan cheese.
Whisk the egg and lemon together. Mix into the flour and cheese mix. Form into a ball and roll out on a floured surface to an eighth of an inch thick. Cut into squares, I've found a pizza cutter works best for this, and place on an ungreased cookie sheet.
Sprinkle with coarse salt if using
Sprinkle with coarse salt if using
Bake at 350 for 12 - 17 minutes until slightly browned.
Cool on a cookie sheet.
