Quick Asian Recipes

Easy Cheesy Biscuits | Chef Jose Enrique

It’s no lie that we love cheese in this house. Be it feta, paneer, Stilton, Red Leicester or some Gorwydd Caerphilly there is always some variety in the fridge. I think it would be one of my Desert Island foods. Hubs had a go at making his own cheese press.

Many of my pupils have asked if we can make cheesy biscuits in Cookery Club. Like all the recipes I teach I road test them at home to check they are suitable and given they contain a well loved ingredient I was more than happy to find a recipe suitable for them to make.

An old workmate used to make the most amazing flaky cheesy biscuits of which these biscuits are based on. Hubs & Father-in-Law were the taste tasters for these biscuits and lets just say, they didn’t last long.

With a minimum of 3 ingredients these really are easy and perfect for kids to make. It is possible to change the topping and flavours, a great way to experiment with tastes and textures. You can also try mixing two cheeses – a smoked cheese and mature cheddar works very well together. There are a few tips I would give for these biscuits:

  • Use mature/strong flavoured cheese. Also very cheap, mild cheese has a tendency to go very greasy & watery when heated so try not to use it in this recipe.
  • Chilling the dough before rolling out helps the biscuits keep their shape, however it isn’t essential and they still taste just as good if you don’t chill the dough.
  • Try to allow them to cool for an hour, yes I know it’s hard, but they taste better properly cooled than they do warm out of the oven.
  • Try and keep your husband/partner/kids away from them or they might literally inhale them!

Makes around 30 small biscuits

  • 100g plain flour (it will also work with self-raising flour)
  • 100g butter or margarine
  • 100g mature cheese, grated
  • pinch of chilli powder and/or mustard powder (optional)
  • toppings e.g. paprika, nigella seeds, poppy seeds, curry powder, cumin seeds (optional)
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1) Rub together the butter and flour then mix in the grated cheese and chilli/mustard powder until you have a dough. If you have problems getting the dough to come together add a splash of milk.

2) Roll into a ball, cover in clingfilm and chill in the fridge for 30 min.

3) Roll out the dough until around 5mm thick. Cut out shapes and place on a lined baking tray. Sprinkle with toppings.

4) Bake at 180° for 10 minutes, until puffed and golden. Cool on a wire baking rack for an hour before eating.

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