Ingredients: 250g (8oz) gluten-free self-raising flour (I use a commercial mix) 155g (5oz) butter 200g low-fat tasty cheese, grated 60g (2oz) parmesan, grated 1⁄2 teaspoon herb salt pinch of cayenne pepper dessicated coconut (to coat biscuits)
Method: Turn the oven on. Chop the butter in the gluten-free flour and mix well until the mixture is a bit like moist breadcrumbs. Mix in the cheese, salt and pepper. Check the list of ingredients - no, you haven't left anything out. The mixture is meant to be fairly dry and crumbly.
The next stage is a bit fiddly and time-consuming - ask a friendly soul to help. My mother-in-law is just perfect for this. My father-in-law is better at eating the biscuits.
Put a heaped teaspoon of the mixture in your hand and close your fist on it for a few moments. The heat from your hand will soften the butter and cheese just enough to allow you to form a small ball with the mixture. They work best if you make them small and all the same size. Roll well in coconut.
Place on a non-stick oven tray and bake at 170 C (350 F) for about 25 minutes until they're golden brown all over. Switch off the oven and leave the biscuits in the oven for another 20 minutes.
Place on a rack to cool.
Now, I defy you to eat only ONE! Bet you can't.
Note: This recipe was designed to please my father-in-law, whose tastebuds are wearing out. More sensitive folk will want to exchange some of the parmesan for ordinary tasty cheese, and use plain pepper instead of cayenne.