These savoury biscuits are very tasty, and perfect to add to a plate of cheese, dips, olives and snacks. Or you could just enjoy them on their own.
The cheese in the recipe is a mixture of Parmesan and cheddar, so they are mild enough to be enjoyed by kids and adults alike, but still have a nice sharpness.
I make these in advance and freeze the mixture in logs. To cook, let each log defrost slightly on the bench (only 10 minutes or so) and then slice into rounds and cook from part frozen. The batch makes four logs; each about 15cm long and 3cm in diameter. Each log makes about 15 biscuits.
You could add extra flavour to these to suit the food that you are planning to serve them with. They would be nice with smoked paprika added, or dried herbs such as rosemary, or fennel seeds.
- 50g Parmesan cheese
- 50g cheddar cheese
- 200g cold butter
- 200g plain flour
- 1 Tbsp cold water
- Sesame seeds or poppy seeds to coat
- Chop the cheddar into chunks and place into Tmx bowl, grate speed 7 for 5 seconds. Remove from bowl and set aside.
- Place Parmesan into Tmx bowl and grate speed 9, 10 seconds.
- Add cheddar back to the bowl with butter, flour and water. Mix for 10 seconds speed 6.
- Turn the dial to closed lid position and knead for 15 seconds to form a dough.
- Turn out onto a lightly floured mat or board, use your hands to bring the dough together, then divide into four equal parts.
- Roll each portion into logs about 15 cm long and 3cm in diameter.
- Coat the logs in seeds of preference, or leave plain. Wrap in cling film and place in freezer (if using later) or set in the fridge for at least 45 minutes before cooking (if using straight away).
- To cook, slice each log into approx 5mm rounds, place on a baking tray and cook in a 180 degree oven for 10-15 minutes depending on your oven. Check towards the end of the cooking time to make sure they don't overcook.
- Let cool on the tray before serving.