Cheese biscuits

Cheese biscuits

By
From
Baking
Makes
40 fingers
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
90g butter, softened
3/4 cup finely grated cheddar cheese
1 tablespoon grated parmesan cheese
110g plain flour
1/2 teaspoon paprika
a pinch of cayenne pepper
1/2 teaspoon salt
beaten egg, for glazing
1 tablespoon sesame or cumin seeds, (optional)

Method

  1. Preheat the oven to 180°C. Grease baking trays or line them with baking paper.
  2. Using an electric mixer, cream the butter and cheeses. Sift the flour, paprika, cayenne and salt into the creamed mixture. Mix well to form a dough, wrap in plastic wrap and chill for at least 1 hour.
  3. Roll out on a lightly floured board or between sheets of baking paper until 6 mm thick. Cut into 5 cm squares with a biscuit cutter or into 8 cm x 1 cm fingers.
  4. Put on the prepared baking trays, brush with egg glaze and sprinkle with sesame or cumin seeds if liked. Bake for 8–10 minutes or until lightly browned. Transfer to wire racks to cool.
Tags:
baking
bakery
margaret
fulton
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