Need some new snack ideas? Try this delicious cheese biscuits recipe. They’ve got a delicious hint of pepper and mustard for a little extra kick, and will work well served with spreads (such as pâté), or a cheeseboard and a nice glass of red – if you just really, really like cheese!
Ingredients (makes 12)
100g unsalted butter
100g gluten-free plain flour
Pinch of salt
Pinch of cayenne pepper
1tsp (heaped) mustard powder
50g Cathedral City Extra Mature Cheddar, grated
50g Parmesan cheese, grated
A food processor
Method
Preheat the oven to 180°C /350°F/Gas 4.
Use a food processor to mix the butter and flour with the salt, cayenne, mustard powder, Cathedral City Mature and the Parmesan. It will eventually bind together without the need for egg or water. Wrap in cling film and leave to chill in the fridge for at least 30 minutes.
Lightly flour a work surface and gently roll out the pastry to about 2cm thick. Use a star cutter to create the biscuits. Arrange them on a greased baking tray about 2cm apart.
Brush the surface of each biscuit with the beaten egg and sprinkle over a little finely-grated Parmesan. Bake for 10 minutes, or until golden brown.
Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool.
Recipe courtesy of Cathedral City
