Parmesan and Cheddar Biscuits

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Crispy, melt in the mouth, savoury biscuits loaded with parmesan and cheddar cheese, a hint of cayenne pepper and mustard. These divine biscuits, are as gorgeous on their own as they are on a sharing platter. They work in a lunchbox, as a treat on a long hike or with a few drinks with friends, or these days, in front of the television!

Quick and easy to knock up, I like them plain with a little extra grated parmesan, or spiced up with a variety of toppings. I particularly like a slice of chilli – red or green, olives, smoked chilli flakes or a little bit of Parma ham. This recipe is from the fabulous Simon Hopkinson’s book, The Good Cook.

How to make Parmesan and Cheddar Biscuits

Collect all your ingredients together:

• cold unsalted butter, cut into chunks
• plain/all-purpose, plus extra for flouring the work surface
• mustard powder
• cayenne pepper
• fine salt
• finely grated mature cheddar cheese
• finely grated parmesan

Toppings:

• finely grated parmesan cheese
• chilli slices – red or green
• chilli flakes – I like smoked
• slices of olives
• parma ham or similar

How to make these melt in the mouth, delectable biscuits:

1. Place the butter and flour into the bowl of a food processor with the mustard powder, cayenne and salt.
2. Pulse until the mixture resembles breadcrumbs.
3. Add the grated cheese and pulse the mixture in short spurts – you will notice the mixture coming together – it will soon bind without the need for egg or water.
4. Bring together with your hands, shape into a disc shape, cover with cling film and leave to chill in the fridge for at least 30 minutes.
5. Lightly flour a work surface and gently roll out the pastry to about the thickness of two pound coins.
6. Use a palette knife to release from the surface, if you think it has stuck at all.
7. Cut out the biscuits to the size and shape you wish – anything between 3cm/1¼in and 5cm/2in. When cutting out, leave as little space between each biscuit as possible.
8. Collect the scraps, bring them together with your hands and re-roll on a floured surface. Cut out more biscuits and continue until the dough has finished
9. Lay them out on a greased baking tray about 2cm/¾in apart – it may take two or three baking trays to use up the entire mixture.

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Add toppings:

1. Grate over a little finely grated parmesan and add any other toppings of your choosing.

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Bake in a pre-heated oven:

1. Bake for 10 – 12 minutes, or until they are a gorgeous light, golden-brown colour.
2. Leave to cool on the baking tray for 5 minutes and then carefully lift the biscuits off the tray using a palette knife and place on a rack to cool.

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