GLUTEN-FREE PARMESAN CIGARS
What is it? A stick? A baton? A long biscuit? Yes, it’s all of those things but we describe it as a cigar shaped, parmesan-flavoured, tasty snack. Eaten without adornment or wrapped in mortadella or dipped in tapenade, our Gluten-free Parmesan Cigars are lovely bites to serve with drinks or as part of an antipasti selection. There’s something very satisfying about nibbling one from end to end!
Made with our versatile Revenge No.2 Gluten-free Almond Plain Flour, these cigars have a great flavour and will last for a week or so after baking.
They also work well without the parmesan and so we have included the slightly different recipe for an olive oil-rich, plain version.
Happy nibbling. Caren
GLUTEN-FREE PARMESAN CIGARS
Makes 24
220 gm Revenge No. 2 Gluten-Free Almond Plain Flour Mix
1 teaspoon gluten-free baking powder
1 teaspoon psyllium husks
1 teaspoon fine sea salt
50 gm parmesan, finely grated
90 ml milk
50 ml mild extra virgin olive oil
Water
Preheat oven to 170°C. Line an oven tray with baking paper.
Combine the dry ingredients in a bowl and stir in the milk and oil.
Turn out the dough onto a lightly floured board and knead until the dough just comes together.
Add water a teaspoon at a time if the dough is too dry.
Shape the dough into one large roll and divide into 24 pieces. Form each piece into a lozenge and then, with the flat of your palm, roll the piece into a stick about 10cm long. The dough is quite fragile so use a light hand. Transfer to the oven tray.
Bake for 20 minutes or until golden and then turn each stick and bake for another 5 minutes.
Cool on the tray and store in an airtight container for up to one week.
GLUTEN-FREE OLIVE OIL STICKS
Makes 12
220 gm Revenge No. 2 Gluten-Free Almond Plain Flour Mix1 teaspoon gluten-free baking powder
1 teaspoon psyllium husks
1 teaspoon fine sea salt
90 ml milk
90 ml extra virgin olive oil
Preheat oven to 170°C. Line an oven tray with baking paper.
Combine the dry ingredients in a bowl and stir in the milk and oil.
Turn out the dough onto a lightly floured board and knead until the dough just comes together.
Divide dough into 12 pieces, approximately 30gm each.
Using your hands, roll each portion into a ball and then into a stick approximately 20cm long. The dough is quite fragile so use a light hand. Use a long spatula to lift each stick onto the oven tray.
Bake for 25 minutes then carefully turn each stick. Bake for another 5 minutes.
Cool on the tray and store in an airtight container for up to one week.
Tip: before they are baked scatter the formed sticks with sesame seeds or with extra sea salt for a saltier hit. The sticks can also be formed into shorter lengths and the baking time would need to be reduced.