I have tasted those lovely biscuits at a friend's house in the South of France. In fact, it was only Parmesan biscuits with a tiny, little bit of mustard in it. I loved the combination so much that I skipped the Parmesan and changed it to complete mustard biscuits... We all have mustard in our fridge, flour and voila. Ready for any apéritif-on-the-go with your friends...
Wine pairing : Pinot Noir (Red) from Alsace.
For the flour, use 200g (5,2 oz) of DOVE’S FARM gluten-free plain flour.
Add 1 tbsp of olive oil. Follow the original recipe then.
A quick glance in your kitchen...
In your fridge
In your cupboard
Around 20 biscuits
200g 7 oz of flour
100g 3,5 oz of melted butter
2 tbsp of mustard (Dijon for me but you can go for Colman instead...)
1 tbsp of olive oil
In a bowl, combine all the ingredients listed together.
Mix until the batter becomes smooth.
Form a log and set aside in the freezer for 15 minutes.
Pre-heat your oven to 200° and line two baking trays with baking paper.
Slice the log into 1 cm slices.
Place them on the tray about 5-6 cm apart.
Cook for 10-15 minutes.