These lil' cheesey morsels are great eaten the same day as baking. Because they are gluten free they will soften overnight so put in the oven again for a few minutes to crisp up.

2 c almond meal or flour
2 tsp coconut flour
1/2 tsp xantham gum
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp cayenne 
1/4 tsp onion powder if desired
1 egg
3 Tbs butter
2 1/2 c grated cheese

Place all the ingredients in a food process and blitz until a dough forms.Roll into a ball, wrap in cling film and chill in fridge for at least an hour or overnight.
Preheat oven to 170C and line 2 baking trays with baking paper.
Take 2 sheets of baking paper. Sprinkle one with almond flour or another GF flour. Place half the dough on it and put the other sheet of paper on top. Return the rest of the dough in the fridge. Roll out to 3mm thick. Cut into your desired shapes, using a ravioli cutter if you have one, or cookie cutters. Transfer to your baking trays. Do the same with the remaining dough.
Bake for 10-12 minutes until golden brown, rotating halfway through cooking.
Leave to cool on the trays to crisp up.
Keep in an airtight container. Return to a medium oven for 5-8 minutes if they lose their crispness.y