These savoury biscuits are incredibly moreish and make the perfect edible gifts or addition to a grazing platter or cheeseboard. Golden and perfectly crumbly, a one-bowl bake with minimal ingredients or washing up. Slice by hand to keep them rustic looking or cut into a beautiful biscuit shape using a cookie cutter.
Time to prep : 20 minutes
Time to bake : 10 - 12 minutes
Makes : 30 biscuits
Ingredients
150g plain flour
100g chilled butter
100g cheddar cheese, grated
1 rosemary sprig, leaves stripped and finely chopped
1 egg yolk
1 tbsp milk or water (if needed)
Salt and pepper, to season
Biscuit/cookie cutter - I used a scalloped 2" one
Method
Pre-heat a fan oven to 170ºC and line two baking sheets with baking paper.
Cut the butter into cubes and add into a mixing bowl with the flour. Use your fingers to rub the flour into the butter until it resembles breadcrumbs.
Add in the cheese, chopped rosemary, egg yolk and a pinch of salt and mix until it forms a stiff dough. Use 1 tbsp of milk or water if your dough needs more liquid to come together. Once formed, chill the dough for at least 15 minutes in the fridge.
Lightly flour your work surface or chopping board and roll the chilled dough out with a rolling pin until it’s about 1/2cm thick. Crack black pepper all over the dough and use your rolling pin again to press this into the surface of the dough.
Use a biscuit cutter to cut out shapes placing them onto the lined baking sheets, or cut squares or rectangles from the dough using a sharp knife for a more rustic finish.
Bake for 10 - 12 minutes until golden around the edges. Remove from the oven and as soon as they’re cool enough to touch, transfer them to a cooling rack.
Nutritional Information
(per biscuit)
62 calories
4g fat, 4g carbs, 2g protein
Good to know:
Vegetarian.
Use certified gluten-free flour to make these GF.
Use any type of finely grated hard cheese: Parmesan, gouda and mozzarella work great too.
Store baked biscuits in an airtight container for up to 1 week.
Store unbaked dough in the fridge for up to 5 days or freeze for up to 3 months.
Different biscuit sizes will require different baking times but the oven temperature can stay the same.