“Flaky” is not a term frequently associated with gluten-free cooking (crumbly, possibly, but flaky not so much)!
However, these biscuits are indeed rather like flaky pastry. It’s good to make them quite small (either use a roughly 3cm round cutter or just slice the rolled out dough into small squares if you don’t have a small cutter) in order to avoid flakes dropping all over you as you eat.
If they’re small enough you can shove the whole thing in your mouth without appearing too ill-mannered...
1Cream the softened butter until it is light and smooth, then beat in the cheese and egg yolk and seasonings.
2Mix in the flour and combine thoroughly (using your hands is the best way).
3Roll the mix out about 3-4mm thick. If the weather is hot, you may find it easier to chill the mix in the fridge for a few minutes before rolling it out.
4Cut into small rounds or squares and place on baking trays. Bake at 220°C for 10 to 15 minutes or until golden brown. Check regularly as things can burn quite quickly at this temperature.
5Remove to a wire rack to cool completely, and store in an airtight container.
100g grated tasty cheese
1 egg yolk
½ tsp paprika, or a small pinch of cayenne if you prefer (do keep it small or your consumers may hate you)