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These biscuits are very quick to make and can be topped with anything you fancy – for a vegetarian alternative try crème fraîche with a tiny dollop of pesto and a strip of roasted pepper. The biscuits can also be frozen, which makes them ideal for Christmas entertaining.

Makes 12 biscuits (double the ingredients for Christmas menu here)

Parmesan biscuits

85g/¾ cup wheat-free flour mix*

1 heaped teaspoon wheat-free baking powder*

½ teaspoon fine salt

55g/1²/₃ cup finely grated Parmesan cheese

1 large organic free-range egg

2 tablespoons cold pressed extra virgin olive oil

1 tablespoon organic milk

A little organic milk or beaten egg for brushing

Topping

12 heaped teaspoons half-fat crème fraîche

12 small pieces smoked salmon

12 little sprigs fresh dill

A little lemon juice

A little cayenne pepper

A scattering of rocket (arugula) and a little cold pressed extra virgin olive oil to serve

6cm/2½ in round fluted pastry cutter

Preheat the oven to 190°C/375°F/Gas mark 5.

Sift the flour into a food processor and add the other biscuit ingredients, except the milk. Mix until blended then add enough milk to make a soft dough. Turn the dough out onto a floured board and shape into a ball. At this stage you can wrap and either chill or freeze the dough for future use.

Roll the dough out to a thickness of about 1cm/½ in and cut into rounds with the cutter. Roll out the trimmings to make the next batch. Place the biscuits on a baking tray, brush them with a little milk or beaten egg and bake for about 10 minutes until golden. Cool for a few moments and transfer the biscuits to a wire rack to cool completely.

You can also freeze them at this stage and reheat before using.

Place two biscuits on each plate and spoon a dollop of crème fraîche on top of each. Cover with a generous slice of smoked salmon, twisted nicely to sit on top of the crème fraîche. Top it with a little sprig of dill, sprinkle with a little lemon juice and dust with a little cayenne pepper. Arrange a small handful of rocket (arugula) leaves around the biscuits and serve with a drizzle of oil.

Parmesan Biscuits with Smoked Salmon and Crème Fraîche