By Jane Curran
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.
HOW TO MAKE SEEDED CHEESE BISCUITS
- 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.
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