It’s the small snacky things you miss when you’re on a restricted diet, being able to grab something from a supermarket shelf and…more
Ingredients
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200 grams gluten-free / plain flour
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1/2 tsp baking powder
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1/2 tsp salt
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50 grams sunflower or olive spread / butter, cold & cubed
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5 tbsp cold water
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1 tsp salt for topping
Steps
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Preheat the oven to gas 4 / 180C / 350°F and line 2 baking sheets with parchment paper
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Instead of the salt topping you could use fennel seeds, sesame seeds, poppy seeds, onion powder, finely shredded cheese or nutritional yeast flakes etc
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Store in an airtight container and they’ll keep well for up to 3 days