Gluten-free Cheese Slices

Preparation

• Dissolve the sugar, salt and spices in the heated buttermilk.
• Mix the dry ingredients together and begin to incorporate half of them into the liquids.
• Gradually add the fat and grated cheese and the rest of the flour.
• Rise for half an hour in a warm place.
• Divide the dough in half and roll each into a circle about 30 cm in diameter.
• Cut the circle with a knife or pastry wheel into eight pieces.
• At this stage, you can hide any toppings you like inside the horns.
• The only limit is your imagination.
• Start rolling from the wide end and wrap the horns tightly, but do not 'stretch' the dough.
• Place on a baking tray, brush with egg and sprinkle with poppy or sesame seeds to taste.
• The cheese horns become quite small, but often they stay together better that way.
• Bake at 225 degrees for about 10 minutes.
• Horns are best out of the oven. The sides of the raw bacon itself - albeit without the fillings.
• A good tip for any gluten-free baking.