These tasty savoury biscuits have been shared with us by Karen from Cooking in the Chaos. These biscuits are very tasty, and perfect to add to a plate of cheese, dips, olives and snacks. Or even 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.
To be ready for guests, 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.
Recipe Tester Feedback: "One of those perfect cracker replacements for those who, like me, are trying to move away from numbers and processed food. Great to have something savory that is easy to make for party season!" - Sandra
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 15 minutes
Cooking Time 15 minutes
Makes 60 biscuits
Can be frozen before cooking
- cheddar cheese - 50g
- Parmesan cheese - 50g
- butter - 200g, cold
- plain flour - 200g, plus extra for rolling
- water - 1 Tbsp, cold
- sesame seeds - or poppy seeds, to coat
- Preheat oven to 180C. Line baking tray with baking paper.
- Chop the cheddar (50g) into chunks and place into bowl, grate Speed 7 / 5 seconds. Remove from bowl and set aside.
- Place Parmesan (50g) into bowl and grate Speed 9 / 10 seconds.
- Add cheddar back into the bowl with butter (200g), flour (200g) and water (1 Tbsp). Mix Speed 6 / 10 seconds.
- Program Closed Lid / Kneading Function / 40 seconds to form a dough.
- Turn out onto a lightly floured surface and use your hands to bring the dough together. 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 clingfilm 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 prepared tray and bake 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.
- 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.
- 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, or dried herbs such as rosemary, or fennel seeds.