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CHILLI CHEESE BISCUITS

9 May 2015

As I mentioned recently, I'm trying my best to embrace savoury baking. It's a pursuit that's opening my eyes to all kinds of flavours I'd never considered, and I really do have good intentions involving vegetables, seeds and grains. For now however, some more cheese biscuits because, well, who doesn't need more cheese in their lives?

The answer to that question, for the record, is definitely me. I'm meant to be cutting down on the lactose in my diet, which is proving to be no picnic. It's a struggle which is well and truly real, but I am trying. Expect to see a little more of these - {dairy free} - on Pudding Lane going forward. If butter and I are truly the soul mates I believe us to be, he'll stop making me feel so poorly.

As with any good diet, that can start on Monday. For now, little bite size morsels of cheesy goodness. Don't be deceived by their cute and innocent getup - flecked with vivid streaks of chilli flake, they pack a bit of a punch too.
 THE INGREDIENTS
50g butter
100g flour
150g mature cheddar
2-3 tsp chilli flakes
milk

THE RECIPE
Preheat your oven to 180C, and line two baking trays with parchment. To make the biscuit dough, weigh the butter, flour and salt into a large bowl. Use the tips of your fingers to rub the butter into the flour, continuing until the mixture is fine, sandy and there are no large chunks of butter remaining.

Grate the cheese finely, then add to the bowl and mix. Add the chilli flakes, then use your hands to bring the mixture into a dough. This should happen quite easily, but add a tsp of milk if it's looking a little dry.

Dust a work surface with flour, then rolls the dough out thinly - it needs to be no thicker than a £1 coin. You may find it easier to divide the dough up and roll each piece out separately.

Once the dough is rolled out, use a small circular cutter to cut out the biscuits. Lay these on the lined trays, prick all over with a fork, then brush with a little milk before baking in the oven for 15 minutes, or until golden and crisp underneath. 

Transfer to a wire rack to cool completely, then store in an airtight tin.


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6 comments:

  1. thankyou for recipe
    this is recipe look delicious

    ReplyDelete
  2. Hello Lucy, Just wanted to say I'm very much tempted to give this recipe a go. One question though is that the recipe says to add salt but there is no mention of salt in the ingredients. What type of salt would work best here and can you clarify how much you used in your recipe please?

    ReplyDelete
    Replies
    1. Thanks so much for your note, and for flagging the absence of the salt! It's 1 tsp for this recipe, plus a small sprinkling of Maldon just before they go in the oven (if you have any). Good luck, I'd love to see/hear how you get on! X

      Delete
  3. Hi the, hour long will these keep in an airtight container? Tabs

    C

    ReplyDelete
    Replies
    1. Terrible typing.should say "how long" Thanks

      Delete

 

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