If you like cheese then read on, if you don’t then this post wont interest you, Personally I love cheese of every type, well most types, I don’t like those plasticy squares they put on burgers, and that’s not really cheese anyway, But i’m getting a little off topic.
cheese biscuits are good for eating with cheese, but how about a biscuit that has all the cheesey taste already there, These fit the bill perfectly
These little cookies are so moreish you will wish you made double the amount. A cheese lovers snacking biscuit with a nice peppery/mustardy afterglow.
Everytime I make these I regret not making more and especially if the family are around, they dont even have time to cool before they are devoured
100g cold Butter.
100g Plain Flour.
Pinch Cayenne Pepper.
1 tsp Mustard Powder.
50g Parmesan Cheese.
1 Beaten Egg.
Preheat the oven to 180C/350F/Gas 4.
Place the butter and flour into the bowl of a food processor with the salt, cayenne, mustard powder and cheeses. Process together to begin with, and then finely pulse the mixture in short bursts, as you notice the mixture coming together – it will eventually bind without the need for egg or water. Wrap in cling film and leave to chill in the fridge for at least 30 minutes.
Lightly flour a work surface and gently roll out the pastry to about the thickness of two pound coins. Cut out the biscuits to the size and shape you wish – anything between 3-5 cm depending on the occasion. Lay them out on a greased baking tray about 2 cm apart – it may take two lots of baking to use up the entire mixture.
Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated Parmesan. Bake for 10 minutes, or until they are a gorgeous golden-brown color; the superb smell will also inform you that they are ready.
as a finishing touch you can add a single small leaf of parsley to the top of each cookie immediately after brushing with the egg
Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool.
Although the biscuits will keep well in a sealed container for a few days, I have never known this to happen!