Before Christmas I fell in love with Step by Step Baking by Caroline Bretherton. I made quite a few different biscuits from it and even used the rich fruit cake recipe in it for my first ever Christmas Cake, which turned out to be lovely and moist and will definitely be made again. Somehow, every time I make something from it, I end up seeing more things I want to make and then that is practically the only book I use for the next few weeks.
I made these biscuits as I wanted to have a go at a savoury biscuit for a change. Ginger ones, fruit ones and chocolate ones are all very well, but it is nice to have something a little less sugary for a snack occasionally, although less sugary does not mean healthy here. They have a lot of cheese in! I hadn’t make these type of biscuits before so I was expecting them to be crumbly, but the texture is actually quite flaky, a bit like a flaky pastry. With all that cheese, they do of course taste cheesy but they also have paprika in to give just a bit of bite too.
I took them to a gathering at a friend’s house, not thinking anyone else would have make cheesy biscuits too. Unfortunately great minds think alike. I was a little embarrassed but also rather pleased with myself that mine were the ones that went first!
Ingredients – Makes about 20
100g plain flour
50g unsalted butter
150g strong Cheddar cheese
1/2 tsp paprika
1 egg yolk
How to Make Savoury Cheese Biscuits
1. Grate the cheese using the finest cheese grater setting.
2. Put the flour and butter into a food processor and blend just until it has formed a breadcrumb consistency. Then add in the cheese, egg yolk and paprika.
3. Knead a little with your hands to form an even dough and then wrap in cling film and refrigerate to rest for an hour.
4. Sprinkle flour on the work surface and roll out the dough until it is about 2mm thick. Cut out circles with a pastry cutter and place them on a baking tray lined with baking parchment.
5. Bake them in the oven at 180C for 10 minutes. They will puff up a bit. Turn them over and press them down then continue to bake for another 5 minutes.
6. Cool them on a wire rack.