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Seedy pastry squares

These delicious little biscuits can be used as cocktail snacks with a drink or as a biscuit with soup or cheese. Free from: wheat, gluten, soya and nuts; can be dairy and egg free.

Customer Rating:
4.0 (1 votes)

Posted by: Rhona




30 - 60 mins

Skill Level




Courses etc.

Nibbles and Snacks

You will need

100g/3½oz butter Available only in our Edinburgh shops More products
or 100g/3½oz dairy-free spread Available only in our Edinburgh shops More products
200g/7oz gluten-free flour with xanthan gum
or 100g/3½oz gram flour More products
and 100g/3½oz rice flour More products
½ tsp xanthan gum More products
1 egg

Awaiting stock

More products
25g/¾oz sesame seeds More products
or 25g/¾oz sunflower seeds More products
or 25g/¾oz poppy seeds More products
25g/¾oz grated hard cheese

Awaiting stock

More products
rock salt More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • 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 hard cheese 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.

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