These crispy little cheese biscuits are puffy and light, and so simple to make. The perfect cheesy snack that everyone will love!
If you make this dough into a fat roll, and wrap it well in baking paper and then in foil, you can freeze it and cut off slices whenever you want a few cheese biscuits for a snack or to accompany a vegetable soup. The frozen roll will need to soften for about 30 minutes before you can slice into it.
- 100g tasty cheese, grated
- 1 1⁄2 tablespoons grated parmesan cheese
- 150g butter (at room temperature)
- tiny pinch of salt
- 1⁄4 teaspoon cayenne
- 2 tablespoons cream
- 175g plain flour, sifted
Quickly blend the cheeses, butter, salt and cayenne pepper in a food processor. Add the cream and pulse to mix. Add the sifted flour. Pulse briefly until the mixture starts to form into a dough.
Tip the dough onto your workbench and shape into a rough log about 5cm in diameter.
Place a sheet of aluminium foil on your workbench and line it with a sheet of baking paper. Put the log onto the baking paper and roll it up. To make a tight log, twist each end of the foil tightly to force the mixture together
Preheat the oven to 180°C (160°C fan-forced). Line a baking tray with baking paper. Thinly slice as many biscuits as you want to cook with a sharp knife and transfer them to the baking tray. Bake for 10–15 minutes until golden. Cool on a wire rack and then store in an airtight tin.
Unsliced dough should be rewrapped and frozen straightaway. The dough can be frozen for up to a month.
A note on flour: I have chosen to measure flour by weight rather than cups, unless the result doesn’t depend on an exact amount. Precision is important when baking. Sometimes it is straightforward to convert a weight measurement to cups, but sometimes it is not and disappointment can follow. One cup of flour weighs 150g.
Recipe taken from The Cook’s Apprentice by Stephanie Alexander.
The Cook’s Apprentice is the essential teaching cookbook for the younger cook who’s just starting out. This wonderful book is full to the brim with everything new foodies need to know to become relaxed and confident in the kitchen.
Arranged alphabetically, The Cook’s Apprentice includes 56 ingredient chapters – from Apples to Zucchini – and more than 300 achievable recipes ranging from classics every cook will want to try to exciting new dishes that reflect our diverse nation. Stephanie takes you into her kitchen as she explains more than 100 important techniques in straightforward language, discusses the kitchen tools she likes to use, and describes ingredients you might not know: How do I whisk eggs to soft peaks? What does it mean to ‘make a well’ in dry ingredients? Why should I roast spices? How do I prepare fresh chillies safely? What is ‘resting meat’ and why should I do it? How do I prepare a mango? What flavours work well together? What is fresh mozzarella? How do I say ‘quinoa’?
The Cook’s Apprentice gives all aspiring cooks the inspiration they need for a lifetime of enjoyment in the kitchen.
You can purchase The Cook’s Apprentice at penguin.com.au