Savory cheese cookies

Ingredients for 4 servings:

• 160 g rice flour
• 80 g quark
• 1 tbsp olive oil
• 160 g cheese (hard cheese or Gouda 48%), grated, can also be coarsely grated
• 20 olives, black pitted, no sliced
• ¼ tsp sea salt
• ½ tsp coriander, ground
• ½ tsp paprika powder, hot OR paprika granules
• 3 tbsp sunflower seeds
• Oil for frying or baking paper
• ½ bunch parsley, chopped
• 200 ml mineral water, carbonated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

gluten-free

Rice flour + quark + olive oil + 200 cc cold carbonated mineral water, mix quickly. Let it swell for 30 minutes. Mix in all the remaining ingredients. Either fry in hot oil or fat until golden brown, or spread the mixture on a baking tray lined with baking paper and bake for approx. 30-50 minutes until golden brown at approx. 190-200 degrees Celsius (convection oven), without preheating. Remove from the oven and then cut into pieces as desired. Rice pastries only set after cooling. I always make three portions, which makes three baking trays, and bake them all at once. Once cooled, they freeze well. If you want to eat it with alcoholic drinks, use hard cheese; it has a stronger taste. If it’s a main course or for on the go, Gouda is 48% better, melts better, and has a more neutral flavor. For 4 servings about 1700 kj / 400 kcal 20 g protein, 28 g fat, 26 g carbohydrates + 6 g fiber per person