20 February 2013

Cheddar biscuits

For these biscuits I once again got inspiration from The Good Cook on the BBC when I saw him cook some Parmesan biscuits. The Good Cook doesn't cook entirely vegetarian food but quite often he has many tempting vegetarian ideas, so I like following his programme. You can find his original recipe for the biscuits here.

And here's what The VegHog used:

75 g Butter
100 g Flour
100 g Mature Cheddar
1 Egg
Chili flakes

Grate the cheese finely, saving about a quarter for the topping. Make a pastry by mixing soft butter with the flour, cheese, salt and dried chili flakes. Mix until they are bound into a firm pastry. If you are lucky enough to own a food processor, you can let it do the work for you. Wrap the pastry in a piece of cling film and let it settle in the fridge for at least 30 minutes.

Roll out the pastry on a floury surface into a thin sheet and cut pieces out with a cookie cutter or a knife. This pastry is very easy to roll and cut as it's very smooth.

Place the biscuits on a greased baking tray and brush them with beaten egg. Sprinkle a little grated cheese over them.

Bake at 180C for about 10 minutes or until they're golden brown.

Mine didn't look so pretty in the end but main thing that they taste good. These are lovely cheesy snacks but quite rich at the same time. In my opinion the flavour develops itself better when they have cooled down.

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