Prep 10 mins
Cook 12 mins
This biscuit is easy to make and delicious to eat. It is especially good plain or when you crumble it into a soup that cries out for more (or some) cheese. Mick was from Perth, Australia. He loved to bake. I'll post his divine shortbread recipe soon. This recipe is posted in his honour and with the approval of his daughter, Kate, who might get online someday. :-) When she does, she'll love Zaar.
- 8 ounces butter, melted
- 10 ounces self-raising flour
- 1 teaspoon cayenne pepper
- 1⁄2-1 teaspoon salt
- 8 ounces cheddar cheese, grated (use tasty, sharp, strong)
- 1⁄2 cup desiccated coconut (shredded)
- Preheat oven to 350 degrees Fahrenheit.
- Melt butter in a large bowl. I do this in the microwave.
- Add flour, cayenne and salt. Mix well. You can use a hand mixer at this stage.
- Add grated cheese and mix well. You may need to use a wooden spoon to mix. Please use a nice cheese that has some bite.
- Shape dough into one-inch balls.
- Roll in coconut.
- Flatten each ball slightly with a fork.
- Place on a cookie sheet and bake until golden -- about 12-15 minutes. Keep an eye on them, especially if your oven runs hot.
These are terrific. I would call them cheese wafers but they are addicting no matter what they are called. I did skip the coconut as I was perfectly happy with the sassy mix and just couldn't see how coconut (all I have is sweetened) could possibly improve them. Mine baked for 11 mins. They were better after sitting for several hrs than right out of the oven. They went great with homemade mushroom soup this evening.
I think this is a recipe you either like or not, I made for the DS to take to his music recreation group for intellectually challenged adults and most found to be to peppery and cheesy. I did use a hot cayenne pepper and a vintage cheddar cheese. That said I did try one (heck no sugar) and I loved it, the strength of the cheese and the bite of cayenne suited me and can see these going just great crumbled over a smooth soup. They were easy to make and I got 37 out of the mix and baked at 170C fan forced oven for 13 minutes. Thank you Peggy, made for Make My Recipe, Edition 11.
Love, Love, Love these! I followed the recipe pretty closely (mhuahaha) I added a little more cayenne and I ran my shredded coconut through my food processor to make it more of a coarse grate. I am not a big coconut fan, but I find that if it is toasty and a little finer, I am good with it. It's a texture thing. The biscuits were gone FAST. I didn't get a chance to crumble them on soup, that's for sure. I had them on a platter with other finger foods at a get together and they were inhaled. A big hit and easy to make. I'll be making them again. Reviewed for PAC Spring 08