Wicklewood'S Gluten Free Parmesan Thins - cooking recipe

Ingredients

2 ounces rice flour
1 1/2 ounces parmesan cheese, freshly grated
1 1/2 ounces soft butter
1 egg yolk
1 pinch salt
1 pinch English mustard powder

Preparation

Preheat the oven to 200c 400f.
I a bowl rub together the flour and butter until it resembles breadcrumbs.
Work in the egg yolk, cheese, salt and mustard, bring together to form a dough.
Shape the dough into a log and wrap in cling film and chill for 15 minutes.
Cut the log in to 1/4\" slices and arrange on a baking sheet, flatten slightly with a fork to decorate.
Bake for 10 mins or until they are crisp and light golden.
Allow to cool slightly before transferring to a cooling rack.