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:
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).
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
- Preheat oven to 180˚C and line a flat tray with baking paper
- Put flour, butter, cheese and soup mix into a food processor and blend until the mixture resembles fine breadcrumbs.
- Add the egg yolk and continue processing until the mixture forms into a ball.
- 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.
- Using a sharp knife, cut the dough into 3mm thick slices. Be as gentle as possible so you don’t squash the cylindrical shape!
- Arrange rounds on the baking tray 3cm apart.
- Brush the top of each biscuit with a little milk, then bake for 12-15 min or until they are golden on top.
© thebakingof 2013