Chilli-cheese biscuit dippers
Makes: about 40
Prep time: 25 minsTotal time: 
Recipe photograph by Maja Smend
Chilli-cheese biscuit dippers
These melt-in-the-mouth biscuit dippers are easy to make and perfect for serving up on sharing platters or at picnics. With a mild heat and undeniably cheesy flavour, they’re sure to disappear fast
Makes: about 40
Prep time: 25 minsTotal time: 
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Nutritional information (biscuit)
Calories
49Kcal
Fat
3gr
Saturates
2gr
Carbs
5gr
Sugars
0gr
Fibre
0gr
Protein
1gr
Salt
0.2gr
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Ingredients
- 225g gluten-free plain flour, plus extra to dust
- ½ tsp xanthan gum
- 1½ tsp gluten-free baking powder
- 90g cold butter, cubed
- ½ tsp fine sea salt
- ½ tsp caster sugar
- 1 tsp smoked paprika
- ½ tsp chilli flakes, or adjust according to your taste
- 60g extra-mature cheddar*, finely grated
- 2 tbsp extra-virgin olive oil
- sea salt flakes, to finish
To serve
- dips
- crudités
Step by step
To store
The biscuits keep in an airtight container for up to 1 week.
- Combine the flour, xanthan gum and baking powder in a large mixing bowl.Add the cold, cubed butter and rub it in with your fingertips until you achieve a crumb-like consistency.
- Stir in the fine sea salt, sugar, smoked paprika, chilli flakes and cheddar then add the oil, followed by2½-3 tablespoons of cold water, cutting it in with a knife so it gradually starts to come together.Use your hands to bring the mixture together into a ball, wrap and flatten to a disc, then place in the fridge to chill for 45 minutes.
- Preheat the oven to 180°C, fan 160°C,gas 4. Put the dough between 2 large sheets of baking paper and roll it out to about 4mm thick. Remove the top layer of paper and lift the biscuit sheet onto a baking sheet, on its base paper. Neaten to a 20cm x 30cm rectangle then cut this into 40 fingers, or use a 5cm round cutter if you prefer. The trimmings can be re-rolled and cut into more biscuits.
- Slightly space out the biscuits then prick with a fork and sprinkle with the flaky salt. Bake for 15-18 minutes until crisp and golden.
- Remove from the oven and leave to fully cool on the baking sheet. Store in an airtight container. *Use vegetarian cheese if required.
