Biscuits - cheese
Preparation time:
Makes: approximately 24 biscuits
Recipe highlights Serves: 24
- Suitable to freeze
- Store in airtight container
- Gluten free
- Egg free
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Ingredients
- 175 g reduced fat grated tasty cheese, (check that rye flour is not used as a fat substitute)
100 g rice flour
50 g ground almonds
20 g margarine, mono- or polyunsaturated
Cooking method
-
1. Rub margarine into the rice and ground almonds and add the cheese.
2. Add a little water if required to make into a stiff dough.
3. Roll out on a gluten free floured surface and cut into shapes.
4. Bake at 180°C for 10 to 15 minutes or until golden.
Notes: Makes approximately 24 biscuits.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 14.38g | 100.00g |
| Energy (kJ) | 238.91kJ | 1662.00kJ |
| Protein (g) | 4.45g | 30.95g |
| Total fat (g) | 3.74g | 26.04g |
| - Saturated fat (g) | 1.33g | 9.25g |
| - Polyunsaturated fat (g) | 0.73g | 5.11g |
| - Monounsaturated fat (g) | 1.49g | 10.38g |
| Cholesterol (mg) | 5.25mg | 36.52mg |
| Carbohydrate-available (g) | 1.10g | 7.64g |
| CarbohydrateSE (g) | 1.10g | 7.64g |
| - Sugars (g) | 0.57g | 3.96g |
| Water (g) | 3.48g | 24.20g |
| Dietary fibre (g) | 0.76g | 5.30g |
| Thiamin (mg) | 0.03mg | 0.18mg |
| Riboflavin (mg) | 0.07mg | 0.46mg |
| Niacin (mg) | 0.18mg | 1.24mg |
| Niacin equivalents (mg) | 1.23mg | 8.56mg |
| Vitamin C (mg) | 0.00mg | 0.00mg |
| Total folate (ug) | 20.88ug | 145.22ug |
| Total vitamin A equivalents (ug) | 24.18ug | 168.23ug |
| Retinol (ug) | 20.94ug | 145.65ug |
| Beta carotene equivalents (ug) | 18.77ug | 130.58ug |
| Sodium (mg) | 57.69mg | 401.30mg |
| Potassium (mg) | 127.70mg | 888.35mg |
| Magnesium (mg) | 17.71mg | 123.17mg |
| Calcium (mg) | 71.48mg | 497.23mg |
| Phosphorus (mg) | 78.50mg | 546.12mg |
| Iron (mg) | 0.34mg | 2.40mg |
| Zinc (mg) | 0.42mg | 2.90mg |
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This recipe was orginally published as:
Cheese biscuits
Recipe publication date on: 08/22/2001
Last reviewed on: 20/08/2014
