Cheese Biscuits
These biscuits can be served as a snack or with cheese at the end of a meal. Any cheeses go well with them – they’re great.
Ingredients
- 375 g strong white flour plus extra for dusting
- 1 teaspoon salt
- 125 g butter softened
- 40 ml water
- 2 medium eggs beaten in separate bowls
For the flavourings
- 2 tablespoons poppy seeds
- 40 g Gruyère cheese
- 2 teaspoons caraway seeds
Instructions
- Put the flour, salt, butter, water and 1 beaten egg into a bowl and mix well for 5 minutes.
- Divide the dough into three pieces, and add the poppy seeds to one, the Gruyère to the second, and the caraway seeds to the third.
- Wrap each piece in clingfilm and chill for 2 hours.
- Preheat the oven to 220°C/425°F/gas mark 7.
- Line a baking tray.
- Using a rolling pin, roll out each piece of dough on a lightly floured surface to about 3 mm/1⁄8 inch thick.
- Using a round cutter of your choice (I use one 7.
- 5 cm/3 inches wide), cut out the dough.
- Place the discs on the baking tray and brush with the remaining beaten egg.
- Bake for 15 minutes until golden brown, then transfer onto a wire rack to cool.
Notes & Wine Advice
Serve warm or cold.
Nutrition values
Calories: 29 kcal | Carbohydrates: 1 g | Protein: 0.2 g | Fat: 3 g | Saturated Fat: 2 g | Sodium: 21 mg | Sugar: 0.1 g