Savoury Prune Cheese Cookies with Chia Seeds (gluten-free)

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Savoury Prune Cheese Cookies with Chia Seeds (gluten-free)

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For everyone who wants to follow a gluten-free diet but would still like to enjoy a savoury snack with wine, we have good news: these cookies with Parmesan and prunes are irresistible!

  • Tilberedningstid: 65
  • Total Time: 1 hour 5 minutes
  • Gir: 40 1x
  • Method: import-018
  • Cuisine: R348

Ingredienser

Enheter Skaler

125 g soft margarine (alternatively: butter)
1 heaped tsp. salt
1 medium-sized egg
75 g gluten-free light flour mixture
60 g chia seeds
1 level tsp. paprika powder
1/2 teaspoon baking soda
125 g Sunsweet prunes
80 g Parmesan cheese (alternatively: hard cheese)
In addition:
2 sheets of greaseproof paper

Fremgangsmåte

  1. Line two baking trays with greaseproof paper. Preheat the oven to 160°C (convection oven 140°C).
  2. Cream the margarine and salt with a hand mixer for 3 minutes until creamy. Add the egg and mix well for 1 minute. Mix the flour, chia, paprika powder and baking soda. Chop the prunes finely. Grate the cheese finely. Mix in the prunes and 60 g of the Parmesan.
  3. Spoon small dollops with 2 teaspoons (each approx. 12 g) onto the baking tray leaving a small space between them and in doing so press them slightly flat. Sprinkle the remaining cheese on the cookies. Bake in the middle of the oven for 17-20 minutes until golden brown. Do not remove the cookies from the greaseproof paper until they have cooled.

Serving tip: the cookies go well with red wine and grapes.

Storage: in biscuit tins in layers between greaseproof or baking paper.

Notes

California Bakery

Nutrition

  • kalorier: 43
Print

Savoury Prune Cheese Cookies with Chia Seeds (gluten-free)

Skriv ut oppskrift

For everyone who wants to follow a gluten-free diet but would still like to enjoy a savoury snack with wine, we have good news: these cookies with Parmesan and prunes are irresistible!

  • Tilberedningstid: 65
  • Total Time: 1 hour 5 minutes
  • Gir: 40 1x
  • Method: import-018
  • Cuisine: R348

Ingredienser

Enheter Skaler

125 g soft margarine (alternatively: butter)
1 heaped tsp. salt
1 medium-sized egg
75 g gluten-free light flour mixture
60 g chia seeds
1 level tsp. paprika powder
1/2 teaspoon baking soda
125 g Sunsweet prunes
80 g Parmesan cheese (alternatively: hard cheese)
In addition:
2 sheets of greaseproof paper

Fremgangsmåte

  1. Line two baking trays with greaseproof paper. Preheat the oven to 160°C (convection oven 140°C).
  2. Cream the margarine and salt with a hand mixer for 3 minutes until creamy. Add the egg and mix well for 1 minute. Mix the flour, chia, paprika powder and baking soda. Chop the prunes finely. Grate the cheese finely. Mix in the prunes and 60 g of the Parmesan.
  3. Spoon small dollops with 2 teaspoons (each approx. 12 g) onto the baking tray leaving a small space between them and in doing so press them slightly flat. Sprinkle the remaining cheese on the cookies. Bake in the middle of the oven for 17-20 minutes until golden brown. Do not remove the cookies from the greaseproof paper until they have cooled.

Serving tip: the cookies go well with red wine and grapes.

Storage: in biscuit tins in layers between greaseproof or baking paper.

Notes

California Bakery

Nutrition

  • kalorier: 43
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Print

Savoury Prune Cheese Cookies with Chia Seeds (gluten-free)

Skriv ut oppskrift

For everyone who wants to follow a gluten-free diet but would still like to enjoy a savoury snack with wine, we have good news: these cookies with Parmesan and prunes are irresistible!

  • Tilberedningstid: 65
  • Total Time: 1 hour 5 minutes
  • Gir: 40 1x
  • Method: import-018
  • Cuisine: R348

Ingredienser

Enheter Skaler

125 g soft margarine (alternatively: butter)
1 heaped tsp. salt
1 medium-sized egg
75 g gluten-free light flour mixture
60 g chia seeds
1 level tsp. paprika powder
1/2 teaspoon baking soda
125 g Sunsweet prunes
80 g Parmesan cheese (alternatively: hard cheese)
In addition:
2 sheets of greaseproof paper

Fremgangsmåte

  1. Line two baking trays with greaseproof paper. Preheat the oven to 160°C (convection oven 140°C).
  2. Cream the margarine and salt with a hand mixer for 3 minutes until creamy. Add the egg and mix well for 1 minute. Mix the flour, chia, paprika powder and baking soda. Chop the prunes finely. Grate the cheese finely. Mix in the prunes and 60 g of the Parmesan.
  3. Spoon small dollops with 2 teaspoons (each approx. 12 g) onto the baking tray leaving a small space between them and in doing so press them slightly flat. Sprinkle the remaining cheese on the cookies. Bake in the middle of the oven for 17-20 minutes until golden brown. Do not remove the cookies from the greaseproof paper until they have cooled.

Serving tip: the cookies go well with red wine and grapes.

Storage: in biscuit tins in layers between greaseproof or baking paper.

Notes

California Bakery

Nutrition

  • kalorier: 43

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