Cheddar Biscuits

If you like savoury biscuits, you might have just found a recipe that will become a reliable fall-back to accompany pre-dinner drinks! Deliciously crispy and very, very cheesy, these biscuits can double up as a carrier for dips or spreads. The recipe makes about 40 small biscuits.

100g butter, room temperature

230g cheddar cheese, grated

80g plain flour

1,2ml salt

Add the butter to the bowl of a stand mixer, fitted with the paddle attachment.

Cream the butter and then add the grated cheese, flour and salt.

Gather the ingredients to form a dough and transfer the dough to a floured working surface.

Shape the dough into a cylinder about 4cm in diameter.

Place the dough cylinder onto a piece of wax paper and lightly wrap it. Place in the refrigerator and chill for 2 hours.

Preheat your oven to 180℃ and lightly grease two baking sheets.

Slice the dough cylinder into 5mm thick rounds with a sharp serated knife. Arrange the rounds on the prepared baking sheet.

Bake for 15 minutes.

Serve with a glass of chilled chardonnay!

The biscuits keep well for 2 – 3 days.

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