This savoury biscuit is not too sweet and not too salty, but has strong cheese flavour. The parmesan cheese or the vegetarian cheese powder will have a little bit burn when it bake in the oven, but my kitchen full of cheese aroma.
I can’t wait to grab few of them and stuff into my mouth before I take the picture. I think you won’t resist this fragrance as well.
Cheddar Cheese Biscuits
- Self-raising flour 135g
- Cheddar cheese (grated) 90g
- Butter 70g (room temperature)
- Icing sugar 40g
- Egg 15 ml
- Sea salt 3g
- Grated parmesan cheese for topping ( use vegetarian cheese powder, if you’re vegetarian )
- Whisk the soft butter, icing sugar and salt together until it turn fluffly, add the beaten egg in and whisk until all well combine.
- Add the grated cheese into the egg mixture and slightly whisk for few seconds.
- Use a spatular to fold the sieved flour into the egg mixture to form a dough.
- Put the dough on a slightly floured table, roll the dough into a long stripe, wrap it with a piece of cling film. Chill into the fridge for an hour.
- Preheat the oven to 350°F/180°C/160°C (fan oven), or gas mark 6.
- Then cut the roll into biscuits size: about 1/2 cm thickness and arrange on a lined baking tray, leave a gap between each other.
- Brush with a little bit of milk and sprinkle with the cheese powder.
- Bake in the middle shelf of the heated oven for about 20 to 22 minutes, until golden.
- Let the biscuits cool down in the off-heat oven, but open the oven door. It will make the biscuits more crisp and keep longer, but I think they won’t stay long.