Savoury Prune Cheese Cookies with Chia Seeds (gluten-free)
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!
- Prep Time: 65
- Total Time: 1 hour 5 minutes
- Yield: 40 1x
- Method: import-018
- Cuisine: R348
Ingredients
Units
Scale
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
Instructions
- Line two baking trays with greaseproof paper. Preheat the oven to 160°C (convection oven 140°C).
- 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.
- 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
- Calories: 43