Little gluten-free morsels of delight. Because they are made with Teff flour, they are a darker colour than what you might expect from this kind of baked nibble. I love the uncertainty when I serve these – is it chocolate? Is it savoury? Any scepticism melts away on tasting – and I mean melts! They are light, and fluffy, and rich and creamy all at the same time. In short – divine!
Cooking times may vary, they will be ready to take out the oven when they are starting to crack on the surface as pictured. What I will normally do is switch off the oven after 15 minutes and then let them sit until done. This will prevent them burning in excess heat. They will still be slightly soft when removing them from the oven so let them cool before lifting from your baking sheet.
1 Cup Teff Flour
125ml Butter, softened
250ml Cheese, grated
1/4 tsp Paprika
1/4 tsp Cayenne Pepper
1/4 tsp Mustard Powder
1 TBSP Sesame Seeds
1/4 tsp White Pepper
- Pre-heat oven to 180 C and grease a baking sheet.
- Combine all ingredients in a bowl, kneading gently to form a firm dough.
- Take approximately one tablespoon of mixture and shape into a ball (press these quite firmly) and place on the baking sheet. Repeat with remaining mixture.
- Place in oven and bake for 15-20 minutes until the surface begins to show small cracks. Remove from heat and allow to cool before lifting from baking sheet.