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Photograph of Parmesan and Cheddar Biscuits

Parmesan and Cheddar Biscuits

Crispy, melt in the mouth, savoury biscuits loaded with parmesan and cheddar cheese with a hint of cayenne pepper and mustard. Makes 35-40

Course Nibbles, picnic, Snack
Keyword Cheese, grated cheddar, parmesan, savoury biscuits
Prep Time 15 minutes
Cook Time 12 minutes

Ingredients

For the biscuits:

  • 100g cold unsalted butter, cut into chunks
  • 100g plain/all-purpose, plus extra for flouring
  • 1 teaspoon mustard powder
  • large pinch of cayenne pepper
  • ⅛ teaspoon fine salt
  • 50g finely grated mature cheddar cheese
  • 50g finely grated parmesan

Toppings:

  • finely grated parmesan cheese
  • chilli slices – red or green
  • chilli flakes – I like smoked
  • slices of olives
  • parma ham or similar

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 160°C /180°C/350°F/Gas 4

  3. Make the biscuits: place the butter and flour into the bowl of a food processor with the mustard powder, cayenne and salt.

  4. Pulse until the mixture resembles breadcrumbs.

  5. Add the grated cheese and pulse the mixture in short spurts – you will notice the mixture coming together – it will soon bind without the need for egg or water.

  6. Bring together with your hands, shape into a disc shape, cover with cling film and leave to chill in the fridge for at least 30 minutes.

  7. Lightly flour a work surface and gently roll out the pastry to about the thickness of two pound coins.

  8. Use a palette knife to release from the surface, if you think it has stuck at all.

  9. Cut out the biscuits to the size and shape you wish – anything between 3cm/1¼in and 5cm/2in. When cutting out, leave as little space between each biscuit as possible.

  10. Collect the scraps, bring them together with your hands and re-roll on a floured surface. Cut out more biscuits and continue until the dough has finished

  11. Lay them out on a greased baking tray about 2cm/¾in apart – it may take two or three baking trays to use up the entire mixture.

  12. Add toppings: grate over a little finely grated parmesan and add any other toppings of your choosing.

  13. Bake: for 10 – 12 minutes in a pre-heated oven, or until they are a gorgeous light, golden-brown colour.

  14. Leave to cool on the baking tray for 5 minutes and then carefully lift the biscuits off the tray using a palette knife and place on a rack to cool.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • fine grater
  • food processor
  • cling film
  • rolling pin
  • baking trays lined with baking parchment
  • cooling rack

Store:

The biscuits will keep well in a sealed container for a few days.