When I was little, whenever my sisters and I would visit our grandmother, the first thing we would do would be to go in to her cupboard and find the green tin filled with cheese biscuits. She’d often put a little plate of them out before dinner, but as they were so delicious, we’d always want more. We’d often eat so many that we were full before the main course. Since those days, my grandmother has passed the recipe on to me and I can eat as many as I like! They’re great to have on hand in the cupboard as they keep well in an airtight container for a week or more. Not that they’d last that long..
240g plain flour, plus extra for dusting
120g cold butter, cubed
60g grated cheddar
50g grated parmesan, plus extra for sprinkling
1/2 tsp salt
1/2 tsp cayenne pepper
1 tsp dijon mustard
2 tbsp cold water
- Preheat oven to 180C.
- In a food processor, process the flour, butter, cheeses, salt, cayenne, and mustard until it resembles fine crumbs.
- With the motor running, add enough of the cold water until the mixture clumps into a ball (you may not need it all, depending on your butter).
- Remove dough from food processor and divide into 3 portions. Roll each potion out into a log shape 3-4cm in diameter, using a little extra flour to stop the dough sticking to the work bench.
- Wrap each log in cling wrap and refrigerate for 30 minutes until firm. Slice logs into biscuit shapes approximately 5mm thick and place on a baking tray lined with baking paper. Sprinkle each biscuit with a little extra parmesan, then bake in a moderate oven for 15-20 minutes until beginning to brown. Remove and allow to cool. Store in an airtight container for up to 2 weeks.
Makes approx. 50