Cassava Flour Chilli-Cheese Biscuit Dippers

Cassava Flour Chilli-Cheese Biscuit Dippers

These melt-in-the-mouth biscuit dippers are easy to make and perfect for serving up on sharing platters or at picnics. With a mild heat and undeniably cheesy flavour, they’re sure to disappear fast


  • 225g Three Spades Cassava Flour, plus extra to dust
  • ½ tsp xanthan gum
  • 1½ tsp gluten-free baking powder
  • 90g cold butter, cubed
  • ½ tsp fine sea salt
  • ½ tsp caster sugar
  • 1 tsp smoked paprika
  • ½ tsp chilli flakes, or adjust according to your taste
  • 60g extra-mature cheddar*, finely grated
  • 2 tbsp extra-virgin olive oil
  • sea salt flakes, to finish
  • dips
  • crudités


  1. Combine the cassava flour, xanthan gum and baking powder in a large mixing bowl.Add the cold, cubed butter and rub it in with your fingertips until you achieve a crumb-like consistency.
  2. Stir in the fine sea salt, sugar, smoked paprika, chilli flakes and cheddar then add the oil, followed by 2½-3 tablespoons of cold water, cutting it in with a knife so it gradually starts to come together.Use your hands to bring the mixture together into a ball, wrap and flatten to a disc, then place in the fridge to chill for 45 minutes.
  3. Preheat the oven to 180°C, fan 160°C,gas 4. Put the dough between 2 large sheets of baking paper and roll it out to about 4mm thick. Remove the top layer of paper and lift the biscuit sheet onto a baking sheet, on its base paper. Neaten to a 20cm x 30cm rectangle then cut this into 40 fingers, or use a 5cm round cutter if you prefer. The trimmings can be re-rolled and cut into more biscuits.
  4. Slightly space out the biscuits then prick with a fork and sprinkle with the flaky salt. Bake for 15-18 minutes until crisp and golden.
  5. Remove from the oven and leave to fully cool on the baking sheet. Store in an airtight container. *Use vegetarian cheese if required.

Adapted from sainsburysmagazine

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