HOWARD MIDDLETON

Yorkshire Fettle and Hemp seed crackers

Another biscuit for cheese that's made with cheese!  This gluten-free recipe uses a delicious feta-like cheese called Yorkshire Fettle, by artisan cheese maker Shepherds Purse.  Hemp seeds provide extra crunch and I've pepped up the flavour with a spoonful of ras el hanout, a north African spice blend that's usually used in tagines.  I use a blend that doesn't include salt, and Yorkshire Fettle isn't a salty cheese, so check the ingredients of your ras el hanout and taste your cheese before seasoning.  Hemp flour adds colour and flavour, but just add more polenta or tapioca flour if you struggle to source it.

Makes about 15-20 biscuits

Ingredients

about 30g hemp seeds

100g ground almonds

60g tapioca flour, plus extra for rolling

15g hemp flour

15g polenta

50g Shepherds Purse Yorkshire Fettle cheese

1 tsp ras el hanout spice  blend

freshly ground black pepper and salt to taste

1 large egg, beaten

Method

1. Toast the hemp seeds for a minute or two in a hot pan, then remove from the heat.
2. Tip the seeds into a large mixing bowl and add the ground almonds, tapioca flour, hemp flour and polenta.
3. Grate or crumble the cheese into the bowl and add the ras el hanout and pepper and salt to taste.
4. Add the beaten egg and mix well, using your hand to gather the mixture together until it forms a ball of soft dough.  Wrap in cling film and chill until needed.
5. Preheat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment.
6. On a surface dusted with the extra tapioca flour, roll out the dough to a thickness of 4mm.  Stamp out the biscuits (I used a 4.5cm square cutter with a fluted edge) and carefully transfer them to the baking sheet.  By re-rolling you should get up to 20 biscuits.
7. Bake for about 15 minutes until golden brown and firm to the touch.
8. Slide the biscuits onto a wire rack to cool.