Today is Anzac Day here in Australia, and in remembrance of our soldiers who fought at war we traditionally make Anzac Biscuits. It was claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. As I don’t really like the taste of Anzac biscuits, I’ll be making these cheese biscuits instead, a recipe passed on to me by my late Grandmother Jean.
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