Cheese biscuits

Cheese biscuits

By
From
The Margaret Fulton Cookbook
Makes
40
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
90g butter
3/4 cup finely grated cheddar cheese
1 tablespoon grated parmesan cheese
3/4 cups 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

Method

  1. Preheat the oven to 180°C. Cream butter and cheeses. Sift the flour, paprika, cayenne and salt into creamed mixture. Mix well to form a dough, wrap in cling film and chill at least 1 hour. Roll out on lightly floured board or between sheets of plastic, to 6 mm thickness. Cut into rounds with a biscuit cutter or straws by cutting into 6 mm x 10 cm strips. Put on baking trays, brush with egg glaze and sprinkle with sesame or cumin seeds if liked. Bake for 8–10 minutes. Cool on wire racks and store in an airtight container.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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