Cheese Biscuits
Crispy cheese-flavoured biscuits are perfect accompaniment to a glass of wine or beer. They also make excellent companions to vegetable soup.
Sift the flour and a pinch of salt into a mixing bowl. Add the butter and rub into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the cheddar and parmesan. Mix well with your hands until the mixture forms a firm dough, then press into a ball. You may need a little water to make the dough hold together since different varieties of cheese and butter vary in their water content. Alternatively, place in a food processor and pulse until the mixture comes together. The dough should be dry but smooth and just hold together without being sticky. Divide the dough into two portions.
With a rolling pin, roll each portion between two sheets of baking paper to a thickness of 4-5 mm. Chill for 10–15 minutes.
Preheat the oven to 190C (fan forced 170C) and line an oven tray with baking paper.
Remove the top sheet of baking paper from each piece of dough and cut into shapes with a biscuit or pastry cutter. Carefully transfer the shapes to the prepared oven tray. Cook for 15–20 minutes, or until pale gold. Cool on a wire rack. Re roll any scraps of dough and cut and cook as above. Store in an airtight container. Makes 24–30
Cheese Biscuits
Tags: cheese biscuits
Cheese Biscuits
Crispy cheese-flavoured biscuits are perfect accompaniment to a glass of wine or beer. They also make excellent companions to vegetable soup.
175g plain flour
100g unsalted butter, chilled and finely diced
125g cheddar cheese, finely grated
50g parmesan, grated
Sift the flour and a pinch of salt into a mixing bowl. Add the butter and rub into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the cheddar and parmesan. Mix well with your hands until the mixture forms a firm dough, then press into a ball. You may need a little water to make the dough hold together since different varieties of cheese and butter vary in their water content. Alternatively, place in a food processor and pulse until the mixture comes together. The dough should be dry but smooth and just hold together without being sticky. Divide the dough into two portions.
With a rolling pin, roll each portion between two sheets of baking paper to a thickness of 4-5 mm. Chill for 10–15 minutes.
Preheat the oven to 190C (fan forced 170C) and line an oven tray with baking paper.
Remove the top sheet of baking paper from each piece of dough and cut into shapes with a biscuit or pastry cutter. Carefully transfer the shapes to the prepared oven tray. Cook for 15–20 minutes, or until pale gold. Cool on a wire rack. Re roll any scraps of dough and cut and cook as above. Store in an airtight container. Makes 24–30