cheese biscuits.

Recently, a friend of mine founded a ‘cheese society’ – nothing particularly high-brow or culinary, just a fantastic excuse for a group of people to get together on a Sunday afternoon to drink wine and eat cheese. Lots and lots of cheese:

Cheese 1

Cheese, glorious cheese (and condiments!)

The event gave me an excuse to resurrect an old favourite recipe: Mum’s cheese biscuits. These crumbly rounds of cheesy, buttery goodness are so easy to make and are a real crowd pleaser. For variation or something a little more natural, try substituting the onion soup with dried herbs and spices (although you’ll need to add a little salt if you do).

Cheese Biscuits

Cheese 3

Ingredients:
Makes approximately two dozen
100 g flour
100 g butter
1 cup cheese (preferably tasty), grated
32 g packet onion soup mix
1 egg yolk
Milk for glazing

  1. Preheat oven to 180˚C and line a flat tray with baking paper
  2. Put flour, butter, cheese and soup mix into a food processor and blend until the mixture resembles fine breadcrumbs. Cheese 8
  3. Add the egg yolk and continue processing until the mixture forms into a ball. Cheese 7
  4. Turn out onto a lightly floured bench and lightly knead the dough into a cylinder. You can make this any size you want – mine are usually about 4 cm in diameter. Cheese 6
  5. Using a sharp knife, cut the dough into 3mm thick slices. Be as gentle as possible so you don’t squash the cylindrical shape!
  6. Arrange rounds on the baking tray 3cm apart. Cheese 5
  7. Brush the top of each biscuit with a little milk, then bake for 12-15 min or until they are golden on top.

Cheese 4

© thebakingof 2013

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