Cheese Biscuits can be rolled out and cut into any shape you like. Children love Christmas shapes but you can just use round cutters or cut into squares. Perfect with champagne as an aperitif which cleanses the palate between bites.
Makes 18 x 5cm stars or 12 x 7cm stars
Preparation 15 minutes
Cooking 12 mins (5cm stars) – 15 mins (7cm stars)
1 cup (150g) plain flour
2 tablespoons cornflour
120g butter, cold, cubed
1 egg yolk
100g (1 cup) grated strong cheddar cheese
2 tablespoons (40ml) milk
1 tablespoon small rosemary sprigs
1 teaspoon sweet paprika
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
- Pre-heat oven to 160°C fan-forced. Line three baking trays with baking paper.
- Process flours and butter until it resembles fine breadcrumbs. Add egg yolk and cheese and process just till it starts to come together. Knead lightly.
- Dust work surface and rolling pin and roll out thinly, to about 5mm. (For added ease roll between 2 sheets of baking paper lightly dusted with extra flour.) Cut into shapes and spread out between baking trays.
- Brush with milk and top with a rosemary sprig, sprinkling of paprika or sea salt and black pepper.
- Bake for 12 – 15 minutes or until golden.
- Remove and cool on trays. Store in an airtight container.
Lyndey’s Note: You can just form the dough into a 12cm log, wrapped in non-stick paper, chill and slice of into rounds rather than use cutters. This makes 18 biscuits which take 15 minutes baking.
Remembrance Biscuits of Rosemary and Cheese