Chilli cheese thins

Chilli cheese thins

By
From
Lucy's Bakes
Makes
30
Prep
10 mins
Cooking time
10 mins
Photographer
Jacqui Melville

We are Leicester girls originally and so these wonderful crispy spiced cheese thins are a perfect use for one of our local cheeses. Traditional wheels of farmhouse Leicester cheese are a much more crumbly, flavoursome affair than the better-known mass-produced red blocks offered in most supermarkets. Search out a good farm-made one for this recipe – it just might change your opinion of Red Leicester cheese, particularly if you thought it was miserably bland. That said, these work with other cheeses – try Stilton and fennel seeds or a hard goats’ cheese and onion seed.

Ingredients

Quantity Ingredient
115g butter, at room temperature
225g red leicester or other cheese, grated
190g plain flour
pinch salt
good pinch chilli flakes, or to taste
5g mild paprika

Method

  1. Line 2 baking sheets with baking paper.
  2. Beat the butter and grated cheese together with a wooden spoon or electric whisk.
  3. Add the remaining ingredients and then squeeze firmly together with your hands to form a well-mixed dough.
  4. Roll into a 7 cm diameter log, wrap in cling film and chill for at least 30 minutes. Preheat the oven to 200°C.
  5. Slice the log as thinly as possible and place on the baking sheets. Bake for 10–12 minutes.
  6. Store in an airtight container for up to a week. You can also freeze the uncooked log (or half of it) to slice and bake fresh another day.

Note

  • This recipe is vegetarian and nut-free.

Tip

  • You need to chill the dough really well so you can slice it paper thin.

What the the testers say

  • LYNSEY JONES AND HELEN WOOLDRIDGE – ‘These tasted amazing and went down really well with friends – possibly the best recipe we tested!’

    ROBINSON FAMILY – ‘We all enjoyed them – I made one half of the batch with Red Leicester and chilli and the other half with Dolcelatte and fennel seeds.’

    JOVANKA BJELIC – ‘We loved them but go easy on the salt if using blue cheese and, also, I used chilli powder instead of flakes and it was too spicy, so add a little at a time and taste before you bake.’
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again