Eat on their own ... or fabulous with a cheese platter I knew I was onto a good thing when I originally made these to share as a "girls drinks night" a couple of weeks ago, and everyone seemed to love them. At that time I used rye flour as my base, but afterwards I thought that not many people would have rye flour in their pantry, and I do try to offer you recipes that will use items that you may already have. So I switched to wholemeal spelt flour, but you can use plain wholemeal flour if you have that instead. I like using brown rice flour for the nutty "crunch" it gives these biscuits, but I have also tested it using white rice flour and cornflour. The colour of the biscuits will be lighter with the white rice flour and cornflour, but you will still get a nice crisp bite to the biscuit, but not quite as much as when using the brown rice flour (which you can easily get at health food shops and some supermarkets these days). I use a "medium" heat chilli flake which does give a bit of bite ... if you wish to pull that back use ½ tsp to start with and then adjust the next time you make them. I always have milled parmesan cheese in my freezer as I do 500g at a time and store it ready to use as needed. If you don't already have any handy, then do this first by placing 100g parmesan cheese, cubed, into the TM bowl and mill 10 seconds / speed 9, then continue with the recipe.