1/2 cup butter, melted and cooled
2 tablespoons cream cheese, softened
1 cup grated tasty cheese
1 teaspoon dried chilli flakes
1 teaspoon sweet paprika
1 cup and 3 tbsp plain flour
3/4 cup almond meal
1/4 cup polenta
generous pinch of salt and pepper
Preheat oven to 170 degrees Celsius. In a bowl, mix together butter, cheeses, egg, chilli, paprika, salt and pepper until smooth. Fold in flour, polenta, and almond meal to the wet mixture. Once everything is mixed, use your hands to form a dough. Roll dough into balls and place on greased trays. Put 12 balls on a pan at a time (the recipe yields 24). Once on tray, take a fork and push down on the balls to create a pattern on top. Bake for 15 minutes. Let cool before eating.
House mate’s brother, Dean, rates them as 9.5 out of ten. I know he wasn’t lying because his face changed to one of sublime enjoyment. Being a Coeliac I cannot sample them myself. Sad face.