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.
175g (6oz) plain flour
¾ level teaspoon salt
Sieve the flour salt and dried mustard powder into a bowl then rub in the butter until resembles fine breadcrumbs.
Makes around 20 biscuits depending what size of pastry cutter you use
Savoury cheddar biscuits Ingredients
¾ level teaspoon dry mustard
75g butter or pastry margarine
175g (6oz) grated mature cheddar
2 Large Eggs
Sesame or poppy seed for finish
Method
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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