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4 from 1 vote

Crispy Cheese Biscuits

You can use any type of cheese in these, but a good sharp Cheddar will produce the best results.

I use black sesame seeds as I like the visual interest they add. Just use normal sesame seeds if you cannot locate (or don't want to use) black ones.

If you cannot find smoked paprika, use a combination of normal paprika and cayenne pepper. You can also increase the amount of hot smoked paprika if you want a spicier biscuit.
Calories:
Author: Tania @ The Cook's Pyjamas

Ingredients

  • 150 g white spelt flour
  • 1 teaspoon ground mustard
  • 1/2 teaspoon sweet smoked paprika
  • 1/4 teaspoon hot smoked paprika
  • Pinch of salt
  • 110 g cold butter chopped
  • 80 g cheese grated
  • 2 teaspoons black sesame seeds
  • 1 large egg beaten
  • Extra water if required

Instructions

  • Pulse the flour, spices, salt and butter in a food processor until the mixture resembles fine breadcrumbs. To make these by hand, sift the flour and spices together, then rub in the butter until the mixture resembles fine breadcrumbs.
  • Add the cheese and blitz briefly.
  • Put the mixture in a bowl and mix through the sesame seeds.
  • Stir in the beaten egg to form a stiff dough. If all the flour will not incorporate, add a small amount to water to the mixture.
  • Form the mixture into a 6cm x 18cm log, wrap in cling film and place in the fridge for at least 30 minutes.
  • Preheat the oven to 190C (170C fan forced).
  • Line a baking tray.
  • Remove the dough from the fridge and cut into 6mm slices.
  • Place the slices on the tray, allowing room for spreading.
  • Bake for 15 - 20 minutes until the biscuits are golden brown.
  • Cool on a rack and store in an airtight container.

Notes

As flour absorbs moisture at different rates on different days, you may need to add additional water to make a stiff dough. Just don't add so much that your dough is sticky.
You can either freeze logs of dough, or slice the dough and freeze as individual biscuits. Bake as above but allow a few extra minutes cooking time. If you freeze the log, allow the dough to soften slightly before slicing or it will shatter.