Gluten free cheesy Bix-cuits

Name: Gluten free cheesy Bix-cuits
Prep time: 10 min
Cook time: 12 min
Total time: 5 min
Yield: Serves 15

Prep

10 min

Cook

12 min

Serves

Skill

Vegetarian

Prep

10 min

Cook

12 min

Serves

Skill

Weet Bix Wholegrains Snacks and Slices Christmas Gluten Free Summer Picnics and Snacks Health Snacks Lunchbox So Good Almond and Coconut Milks Low in Fat Low in Sodium Gluten Free

A fantastic savoury treat! Keep these cheesy biscuits on hand for an after-school snack or whip them up when friends pop over.

Ingredients

4 Weet-Bix™ Gluten Free, finely crushed
1⁄2 cup gluten free flour
1 tbs fresh rosemary, chopped
1⁄4 tsp cracked black pepper
1 cup cheddar or tasty cheese, finely grated
2 tbs olive oil
1⁄4 cup milk, or So Good Soy or Almond Milk
1 tsp honey
Pinch of salt, optional

Nutrition per serving

Weight, measurement and temperature conversions

382 kJ

energy kj

3 g

protein

2 g

saturated fat

0.4 g

dietary fibre

8 g

carbohydrate

0.9 g

sugars

76 mg

sodium

Method

Preheat oven to 180°C (350°F). Line an oven tray with baking paper.
Combine Weet-Bix Gluten Free, flour, rosemary, pepper, and cheese in a bowl—toss to combine. In a separate jug whisk together oil, milk and honey. Add wet ingredients to dry and stir until well moistened. Gently knead the mixture a few times in the bowl to bring the dough together.
Lightly dust benchtop with flour, turn
out dough and pat to 1cm thick. Use a knife or a 5cm cutter to form biscuits. Place biscuit shapes on prepared tray and sprinkle with a bit of sea salt.
Bake for 12–14 minutes until golden. Cool on tray for 5 minutes then move to a rack to cool completely.

Tips

Remember to always check the label of each ingredient to ensure it is gluten free.

4 Weet-Bix™ Gluten Free, finely crushed
1⁄2 cup gluten free flour
1 tbs fresh rosemary, chopped
1⁄4 tsp cracked black pepper
1 cup cheddar or tasty cheese, finely grated
2 tbs olive oil
1⁄4 cup milk, or So Good Soy or Almond Milk
1 tsp honey
Pinch of salt, optional