Cheese biscuits

AT A GLANCE

  • Serves 25 people

  • 100 gm chilled unsalted butter, diced
  • 100 gm (2/3 cup) plain flour
  • 50 gm Pyengana cheddar (see note), coarsely grated
  • 50 gm parmesan, finely grated, plus extra for dusting
  • ½ tsp mustard powder
  • Pinch of cayenne pepper
  • For brushing: eggwash
01   Preheat oven to 180C. Process butter, flour, cheeses, mustard powder, cayenne pepper and a pinch of salt in a food processor to combine, then pulse until mixture comes together (1-2 minutes). Turn onto a lightly floured surface, knead until smooth, form into a disc and wrap in plastic wrap. Refrigerate to rest (30 minutes).
02   Roll out on a lightly floured surface to 5mm thick, cut out 3cm-diameter rounds or small rectangles, place on oven trays lined with baking paper, brush with eggwash and scatter with extra parmesan. Bake until golden (8-10 minutes), set aside to cool on trays, then store in an airtight container. Cheese biscuits will keep for 3 days.
Note Pyengana cheddar is available from select delicatessens and David Jones food halls. If it’s unavailable, substitute another good-quality cheddar.

This recipe is from the September 2012 issue of Australian Gourmet Traveller.

Recipe:

ANDREW MCCONNELL , JOSH MURPHY, MOON UNDER WATER, MELBOURNE

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

Drinking Suggestion:

NV DIEBOLT-VALLOIS BRUT TRADITION CHAMPAGNE, FRANCE. , suggested by CAMPBELL BURTON

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