These are like cheese and biscuits but all in one mouthful. I am told they go wonderfully with red wine at the end of a meal (I can’t confirm this as I can’t stand red wine).
You can substitute any spices you like – go crazy! Although I have overdone the spice before to the point that they burnt your throat as you ate them – you’ve been warned. I’ve also tried them with a mix of cheddar and Parmesan which was delicious.
Makes about 20.
100g salted butter
100g plain flour
1/8 tsp ground black pepper
1/8 tsp cayenne pepper
1/8 tsp ground cumin
1/2 tsp fennel seeds
100g strong cheddar, grated
Cream the butter.
Gradually work in the flour, spices and grated cheese and knead until it forms a smooth, sticky dough.
Refrigerate the dough for 30 minutes.
Preheat the oven to 170°C and line a baking sheet with greaseproof paper.
You can either roll out to about 5mm thick and use a cutter to make the biscuits or, if you’re feeling lazy (which I always am), pinch off bits of dough, roll into a ball (about the size of a conker – seriously the only thing I could think of to compare it too) and flatten into biscuits with the palm of your hand. They do spread a little while baking so make sure to leave room. Prick with a fork a few times.
Bake for 15 minutes until golden around the edges. They won’t be quite cooked but they set as they cool.
Leave on the tray for a couple of minutes and then once set transfer to a wire rack.
They’ll keep for about five days in an airtight container.