Smoky Snaps

Ingredients:
[ ] 250 grams Miracle Meel
[ ] 50 grams tapioca starch
[ ] 120 grams cold butter
[ ] 2 tablespoons nutritional yeast
[ ] 2 teaspoons smoked paprika
[ ] 1 teaspoon onion powder
[ ] ½ teaspoon garlic powder
[ ] ½ teaspoon ground black pepper
[ ] ½ teaspoon salt
[ ] 2 teaspoons honey
[ ] 100 ml ice-cold water

Method:
[ ] In a large mixing bowl, combine the Miracle Meel, tapioca starch, nutritional yeast, smoked paprika, onion powder, garlic powder, black pepper and salt
[ ] Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture resembles fine breadcrumbs
[ ] Stir in the honey
[ ] Gradually add the ice-cold water, a little at a time, mixing until the dough just comes together. It should be firm but pliable. Avoid overworking the dough
[ ] Wrap the dough and refrigerate for 30 minutes to allow it to firm up
[ ] Preheat the oven to 140°C and line a baking tray with baking paper
[ ] Roll the dough between two sheets of baking paper until approximately 2–3 mm thick
[ ] Cut into small circles using round biscuit cutter, or your desired shape and transfer to the prepared baking tray
[ ] Dock each biscuit several times with a fork to prevent excessive puffing during baking
[ ] Bake for 35 minutes, or until the biscuits are dry and lightly golden around the edges
[ ] Turn the oven off, crack the oven door slightly open and leave the biscuits inside for a further 30 minutes. This slow drying process develops their signature crisp, melt-in-the-mouth texture
[ ] Remove from the oven and allow to cool completely before storing in an airtight container