SPICY CHEESE HEARTS
Category
Classical & MKD Recipes
Fat: 25.73g Protein: 12.06g CHO: 4.95g Kcal: 300 MKD 4.95g CHO TOTAL
Notes
Mo’s tip: These will keep in an airtight container for 3 days. I made 4 hearts which gives 1.2g carbs for each one. Smaller ones would make nice treats. Would be nice spread with butter to get more fat in if required. I found the hot paprika just enough to give a little spicy taste, you could use sweet paprika if preferred.
Ingredients
- 17g Butter
- 15g Mature cheddar cheese
- 29g Ultra fine fiberflour – LONJEVITY FOODS
- 7g Ground almonds
- You will also need a pinch of salt and some HOT paprika.
Instructions
- Pre heat oven to 170c / fan 150c / gas 3.
- Mix together the fiberflour and ground almonds with a tiny pinch of salt.
- Rub in the butter.
- Stir in the FINELY grated cheese.
- Mix to a dough with approximately 4 teaspoons of cold water.
- Roll out evenly, not too thin, between 2 pieces of parchment paper.
- Shape into hearts and sprinkle with hot paprika, place on a lined baking tray and bake for 12 minutes.
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