Cheese pastry biscuits

Cheese pastry biscuits

A lovely appetizer and also a great alternative to traditional afternoon tea sandwiches. I topped some with whipped herb cream cheese and roasted tomatoes, some with whipped cream cheese and cucumber shavings and some with red pepper hummus and roasted peppers.

These biscuits can be made in advance and frozen for up to one month. Defrost on day of serving and place in a hot oven for 2 minutes to crisp up.

Cheese pastry biscuits

Makes about 36 biscuits| Baking time 8 minutes at 200 C

Utensils required: Food processor| Measuring cups & spoons & scale| 2 baking trays

125 grams flour
1/2 tsp baking powder
1/2 tsp slat
60 grams unsalted butter – fridge cold
1 large egg lightly beaten
1 tbsp ice cold water
60 grams grated mature cheddar

  1. Preheat oven to 200 C and line baking sheets
  2. Process flour, baking powder and salt in a food processor until evenly combined or sift ingredients together
  3. Add butter chopped into cubes and process until mixture resembles fine breadcrumbs or rub butter into flour
  4. Whisk egg and water together and then add to mixture and process until the dough comes together or stir with a knife
  5. Mix in the cheese, wrap dough in cling wrap and place in the fridge for 30 minutes
  6. Roll out the dough on a floured surface to about 3 mm thick and cut out into 3 cm rounds
  7. Place on a lined baking sheet and bake until lightly browned – about 8 minutes