Cheese Biscuits

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.

• Ready In: 55 mins
• Yields: 40 biscuits

Ingredients

• 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

1. Place all ingredients on a food processor and blatt for 60 seconds or so or until the mixture forms a ball.
2. Alternatively you can use a beater until the mixture resembles crumbs if you don't have a food processor.
3. 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.
4. Preheat the oven to 180. Line two baking trays with baking paper.
5. 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.
6. These biscuits are best eaten on the day of baking.
7. Optional: Sprinkle a little salt on the biscuits after cutting and before baking.