This scrumptious Cheesy Nibbles make the perfect canapé at any drinks party.

These delightful little morsels are perfect to serve with drinks unadorned. Alternatively, you can use them as canapes bases. Try spreading them with Peasto and topping with vegetarian mozzarella and fresh basil leaves, or for a festive spin this apple and cranberry chutney is a deliciously zingy and moreish topping.

Makes 30-35 nibbles

Suitable for gluten free, vegetarian

Ingredients
100g butter, chilled and cubed
75g milled flaxseed, sunflower and pumpkin seed blend
75g sorghum flour, plus extra for dusting
75g vegetarian mature cheddar
½ tsp cracked Black Pepper
50ml milk

Topping
35g hard cheese, such as parmesan, grated, or vegetarian mature cheddar, grated
10g Paprika (optional)

Method

Preheat the oven to 180°C / Gas 4.
Line a baking sheet with baking parchment.
Place all of the dough ingredients, except the milk, in a food processor and blitz until resembles soft, clumpy breadcrumbs.
Add the milk and blitz again until dough formed. Use straight away, do not be tempted to chill it first as it makes it very hard to roll out.
Dust your hands, rolling pin and work surface liberally with sorghum flour, and roll out the dough to approximately 5mm thickness.
Cut the cheesy nibbles out using a small round 4cm metal cookie cutter.
Using a fish slice transfer each nibble onto the lined baking sheet. Space them out evenly to allow room for spreading.
Sprinkle with the grated parmesan and paprika and chill for around half an hour to an hour.
Bake for 8-9 minutes until they are just turning golden underneath.
Serve warm or allow to cool completely on a wire rack.

Serving Serve alone or with our seasonal Apple and Cranberry Chutney.

Storage Keep in an airtight container for 5 days. Can be frozen.