Saturday, 22 December 2012

Savoury cheddar biscuits

Savoury cheddar biscuits

These simple savoury cheddar biscuits add a nice touch with drinks and are quick to make. Their best eaten fresh out of the oven or keep them in a sealed container once they have cooled down.

Makes around 20 biscuits depending what size of pastry cutter you use

Savoury cheddar biscuits Ingredients

175g (6oz) plain flour

¾ level teaspoon salt

 ¾ level teaspoon dry mustard

 75g butter or pastry margarine

 175g (6oz) grated mature cheddar

 2 Large Eggs

 Sesame or poppy seed for finish


Preheat oven to 200˚C/Fan 180˚C/Gas 6

Grease or line a baking sheet

Sieve the flour salt and dried mustard powder into a bowl then rub in the butter until resembles fine breadcrumbs.

Stir in the grated cheese, beat the eggs then stir into the dry ingredients, just enough to get a soft dough. The remaining egg will be used for a glaze.

Wrap the dough in Clingfilm and rest in the fridge for around 15 minutes

Roll your dough out to about a ¼ in thickness, cut your biscuits out and place on your baking sheet, glaze with the remaining egg and sprinkle some poppy or sesame seed over the biscuit, bake for around 15 minutes or until crisp and golden, depending on your oven.

Once baked allow to cool for around 5 minutes then carefully peel off from greaseproof paper

Delicious… you may want to start another batch especially at festive times; you can easily prep the dough and store in the fridge until you need them, just remember to allow the dough to come back to room temperature.

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