- 100g/3½oz butter, if you can eat it, or dairy-free margarine
- 200g/7oz gluten-free flour with xanthan gum OR 100g/3½oz gram flour and 100g/3½oz rice flour
- ½ tsp xanthan gum (available in health-food stores)
- 2-3 tbsp water
- 1 egg, beaten or, if you can't eat egg, a little extra melted butter or dairy-free margarine
- 25g/¾oz sesame, sunflower, poppy seeds or aniseeds
- 25g/¾oz grated fresh parmesan, or a similar vegetarian hard cheese, (optional)
- rock salt
- Pre-heat the oven to 180C/350F/Gas 4.
- Rub the butter or margarine into the gluten-free flour, or the gram and rice flour, and add the xanthan gum. Mix to a soft dough with 2-3 tablespoons of water.
- Roll out to ½cm thickness then brush with the beaten egg or the extra melted butter or spread.
- Sprinkle the squares either with a little salt and the seeds of your choice, or with the parmesan and the seeds of your choice.
- Cut into small square or diamond shapes about 3cm/1in across.
- Bake for 10-15 minutes until the biscuits are lightly browned, taking care that they don't burn.
- Cool on a rack before serving.