Seeded cheese biscuits are the perfect after dinner accompaniment for, you guessed it, cheese. This simple method also makes a great Christmas recipe if you’re looking for something a bit different canapes wise to give guests with their drinks this year. You can make them a couple of days before you need them and then simply warm through and serve at the last minute, keeping your prep on the main day to a minimum so you have time to socialise with your friends. Pack them into an airtight container and keep for up to two days.
- 185g chilled butter, cubed
- 250g plain flour
- 100g mature Cheddar, finely grated
- 1tsp mustard powder
- ¼tsp paprika
- ½tsp salt
- 1 egg yolk
- 1 egg, beaten, for glazing
- 1-2tbsp mixed fennel seeds, poppy seeds and linseeds
- you will need
- 2 baking sheets, lightly oiled
- 5cm star-shaped cutter
Pulse the butter and flour in a food processor until it looks like breadcrumbs. Add the cheese, mustard powder, paprika and salt, season well, then pulse to combine.
Mix the egg yolk with 1tbsp of cold water and pour into the food processor. Whizz until big flakes form and then bring the biscuit dough together with a knife, tip on to a floured surface and quickly form into a flat disc shape. Wrap and chill for 30 minutes.
Heat the oven to 180 C, gas 4. Roll out the dough to the thickness of a £1 coin and cut out star shapes. Put on the baking sheets; brush with the beaten egg and sprinkle with a mixture of the seeds. Press down gently to help the seeds stick and bake for 15 minutes.