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Cheesy cayenne savoury biscuits

Cheesy cayenne savoury biscuits with figs

Cheesy cayenne savoury biscuits

Name: Cheesy cayenne savoury biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 150g plain flour; 1 tsp mustard powder; pinch of cayenne pepper; 1 tsp dried rosemary; 150g softened butter; 70g parmesan finely grated; 70g gruyère finely grated; 1 egg yolk lightly beaten; 3 tbsp poppy seeds

Cate Dixon

Save recipe

Easy

Prep: 15 mins

Cook: 15 mins

plus chilling

A star rating of 3 out of 5.2 ratingsRate

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Rustle up these cheesy cayenne savoury biscuits for a Christmas party. They're a great make-ahead nibble to serve with drinks before the main event

Freezable

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Ingredients

Nutrition

Units:

MetricUS

150g plain flour
1 tsp mustard powder
pinch of cayenne pepper
1 tsp dried rosemary
150g softened butter
70g parmesan

finely grated
70g gruyère

finely grated
1 egg yolk

lightly beaten
3 tbsp poppy seeds

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Nutrition: Per biscuit

kcal82
fat6g
saturates4g
carbs4g
sugars0.1g
fibre0.2g
protein2g
salt0.2g

Method

step 1

Mix the flour, mustard powder, cayenne pepper, rosemary and a generous grind of black pepper together until well-combined. Beat in the butter with a wooden spoon until the mixture resembles a smooth paste, then stir in the cheeses and egg yolk until evenly combined.
step 2

Shape the dough into a 30cm log, rolling it back and forth on a clean work surface using the palms of your hands until it is an even thickness. Sprinkle the poppy seeds over a large sheet of baking parchment, put the log on top and roll back and forth until evenly coated. Wrap the log in the parchment, twist the ends and chill in the freezer for 35 mins until firm but not frozen.
step 3

Heat the oven to 190C/170C fan/gas 5 and line two large baking trays with baking parchment. Unwrap the log, trim the ends and slice it into 1cm rounds. To get ahead, freeze the slices on lined baking trays, then tip into a freezerproof bag and freeze for three months (see tip, below). Place the rounds 3cm apart on the trays and bake for 12-15 mins until golden and slightly mottled on top. Leave to cool completely on the trays. Will keep in an airtight container for up to two weeks. Crisp in a hot oven if needed.

Recipe tip

Cover and freeze uncooked slices of the biscuit dough for up to three months, then bake from frozen for 15 mins.

Recipe from Good Food magazine, Homemade Christmas 2021

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A star rating of 3 out of 5.2 ratings

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