Cheesey Snakes

These are a little like cheese scones, only much lighter and tastier.  They are one of the top recipes in my book The Gluten Free Cookbook for Kids. 

This recipe is really easy and one which children enjoy getting involved in. The cheesy snakes make great breakfast food and are also perfect as an after school snack. They are at their best straight out of the oven, but you can also freeze them.  I usually wrap a few of these in foil and keep them stashed away in the freezer. You can pop them straight into a hot oven, conveniently wrapped in their little foil overcoats and they will be ready to eat in about 15 minutes.


about 20 Snakes

Preparation time


250 g (8 oz) gluten-free plain flour
1 tbsp gluten-free baking powder
½ tsp salt
1 tsp mustard powder
½ tsp xanthan gum
100 g (4 oz) medium or strong Cheddar cheese, grated
200 ml (7 fl oz) crème fraîche
50 ml (2 fl oz) natural yoghurt
150 ml (¼ pint) milk


Pre-heat the oven to 220ºC (425ºF) Gas 7. Line a baking sheet with baking paper.  In a large bowl, combine the flour, baking powder, salt, mustard and xanthan gum. Add the grated cheese and mix together. Combine the crème fraîche, yoghurt and milk in a jug and whisk the mixture with a fork. Make a well in the centre of the flour and cheese mixture and then pour in the liquid. Bring the mixture together with a fork until you have a sticky dough. Resist the temptation to add lots more flour – the dough will be sticky, but you will not need to handle it very much.    Lightly flour a board or work surface. Turn the dough out on to the surface and very gently tap it into a round disk. With your hands pat the disk down evenly to a thickness of about 1.5 cm (½ in). Cut into strips and then cut each strip in half. Using a palette knife, gently place these on a lined baking sheet. Bake for approximately 10 minutes until lightly golden. Transfer to a wire rack and leave to cool for a few minutes.   



These snakes are great filled with a slice of ham and tomato and a few little leaves of basil.  You can make them into any shape you like, so if you prefer a more traditional round shaped scone- then go for it.  They are best hot out of the oven, so if you want fresh baked scones- make a batch and save some in the freezer (baked) for when you need them.