The recipe yields about 30 biscuits and they disappear very quickly!! If you want to make an extra batch I would recommend that you prepare the dough twice. If you simply double up on the ingredients, it will probably be to dry to bring together as a rollable dough.
125g butter, cubed (salted butter adds most flavour)
140g flour
120g hard cheese, finely grated (your choice of cheese, I love Gruyere)
Add the butter to a mixing bowl and sift the flour into the bowl.
Rub the butter and flour with your fingertips until the mixture resembles breadcrumbs.
Reserve 30ml of the grated cheese and add the rest to the flour mixture.
Knead or rather push the dough together into a disc, wrap in plastic and chill in the refrigerator for one hour.
Preheat your oven to 200℃ and line a large baking sheet with baking paper.
Place the dough on a sheet of baking paper and roll it out to a 0,5cm thickness.
Cut out rounds of 4cm in diameter with a cookie cutter.
Space the biscuits evenly apart on the prepared baking sheet and sprinkle the reserved cheese on top.
Bake in the oven for 15 minutes.
Cool the cheese biscuits on the baking sheet and store in a glass container.
My Whisk and I 