Cheese Bitz were one of my original Decadent Alternatives biscuits that I made by hand & sold back in 2004. My daughter absolutely loved them & would often take a couple to school with her for a cheesy lunchtime snack.

After 12 years since ceasing production I have finally converted my original recipe to use Bakers' Magic flour. It is much easier to make them with this flour (the original dough was piped out - my arms got so sore when I was making them). 

After my first 'new' batch was made the exclamation "Oh I remember these" was wonderful to hear.

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.   

 

 Ingredients

200 g Bakers' Magic Gluten free flour

200 g Butter

150 g Parmesan or Romano cheese (finely grated)

1/2 - 1 tsp Paprika

~1/8 - 1/4 tsp Salt (it will depend on the cheese)

1 tsp Baking powder

1 Egg

 50 g Hot water

 

Baking powder - you don't need to put the baking powder in but the biscuits are better if you do.

Egg - you don't need to put the egg in but the biscuits are better if you do. 

 

Method

Finely grate the cheese.

Mix together the Bakers' Magic Gluten free flour, baking powder, paprika, grated cheese & salt.

In another container melt the butter. Add the water & egg to the melted butter. Whisk with a fork to combine. Don't let this mixture cool.

Pour the melted butter mix over the combined dry ingredients & stir to combine. It can be mixed by hand, fork or wooden spoon. Mechanical devices can over mix the dough very easily, it is best done by hand.

At this stage the dough will feel slightly greasy. Wrap the dough in plastic clingwrap or put it in a plastic bag & put it in the freezer for approximately 20 mins.     

Cooling the dough is important - after cooling the butter is fully absorbed, flexibility is increased & the dough is easier to handle.

Bring the dough out of the freezer.

Prepare a clean work surface (silicon mat, baking paper) & knead the dough until it is soft enough to roll out.

Place dough in between two sheets of baking paper & roll out the dough to a thickness of 6 mm. 

After the dough is rolled out it may need to go in the fridge on a tray for ~5 mins (Most of the time I've a coldish kitchen & don't need to do this). It will really depend on how warm your kitchen is. 

Line 2 or 3 trays with baking paper.

Turn oven on to 150 C fan forced.   

Gently lift off the top piece of baking paper, put it back down on the dough. Holding on to both sheets of baking paper on both sides of the dough gently flip the dough over. Lift off the top piece of baking paper - do not discard.

Cut the dough into strips or use a cookie cutter to cut dough shapes. Transfer the cut pieces to one of the baking trays. My cut strips were approximately 5 cm by 2 cm. Left over dough can be re-rolled and cut into shapes again. 

Bake for ~15 mins at 150 C before turning the oven down to 100 C. Bake at 100 C for approximately 45 mins. 

Store in an air tight container. 

Simply enjoy!