Prep 15 mins
Cook 40 mins
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.
- 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
- 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.
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.