Low carb savoury biscuits

4 - 6 servings Prep: 10 mins, Cooking: 15 mins
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With a spicy ricotta dip. These are great for snacking, entertaining or adding to cheese and charcuterie platters.

By Food24 April 23 2015
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Ingredients (15)

60 ml mascarpone cheese
375 ml gruyère cheese — grated
125 ml almond flour
60 ml coconut flour
15 ml psyllium husk
1.25 ml salt
5 ml fresh thyme — chopped
1 eggs
125 ml ricotta cheese
30 ml crème fraîche
60 ml almonds — slivered, toasted
1 green chillies — chopped
180 ml cocktail tomatoes
15 ml lemon juice
salt and freshly ground black pepper
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Gently heat the mascarpone in a small saucepan on the stove over the lowest possible setting. Add the cheese and allow it to melt gently. Alternatively you could do this step in the microwave. Remove it from the heat. Place it in a food processor together with the rest of the ingredients and blend until smooth.

Place the mixture between 2 sheets of baking paper and roll it out to a thickness of about 0.5cm thick. Place it in the fridge to firm up for 20 minutes.

Preheat the oven to 180°C. Cut the dough into the desired shapes and place it on a lined baking tray. Bake for 12-15 minutes until golden and crisp.  Let it cool for 5 minutes and then transfer it to a cooling rack. Once cool, store it in an airtight container.

For the dip, place everything in a food processor and blend until smooth.  Season it to taste

Replace the Gruyere cheese with cheddar, mozzarella or Parmesan for alternative flavourings.  Thyme can also be substituted with chopped rosemary, oreganum or chives.

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