Recipe by AussieShay
Lovely cheesey biscuits -- perfect for a snack, with cheese and wine or for anytime you want munchies! Perfect in place of water crackers, or jatz biscuits. This recipe is from The Essential Baking Cookbook.
Top Review by Leggy Peggy
Oh my, what a delicious biscuit, and so easy to make. I used a hand mixer, and thin latex gloves to do the kneading -- saved a lot of mess under my fingernails. Assume you mean Aussie tablespoons (4 rather than 3 teaspoons). Also added 1/8 teaspoon of cayenne which gave a nice heat. Sprinkled salt on one tray, but it wasn't needed. I took these to work -- where they were promptly devoured.
- 125 g butter, cubed
- 125 g grated cheddar cheese
- 2 tablespoons grated parmesan cheese
- 1 cup plain flour
- 2 tablespoons self raising flour
- 1 pinch cayenne pepper
- 2 teaspoons lemon juice
Directions See How It's Made
- Place all ingredients on a food processor and blatt for 60 seconds or so or until the mixture forms a ball.
- Alternatively you can use a beater until the mixture resembles crumbs if you don't have a food processor.
- Gently knead the mixture on a floured surface for about 2 minutes. Form the dough into a sausage shape about 3 cms in diameter and wrap in plastic wrap and freeze for 30 minutes. Remove and leave at room temperature for about 5 minutes.
- Preheat the oven to 180. Line two baking trays with baking paper.
- Slice the dough into thin slices about 3mm thick, and place on trays allowing a little room for spreading. Bake the biscuits for 9-10 minutes or until golden. Allow to cool on trays.
- These biscuits are best eaten on the day of baking.
- Optional: Sprinkle a little salt on the biscuits after cutting and before baking.