I never thought I’d be one to bleat on about a savoury biscuit. I always thought I was firmly in the sweet biscuits camp, but these cheese biscuits all crispy and warm from the oven were enough to sway me.
They are delicious on their own and a great, easy snack to have around the house. Alternatively, they’d work well as part of a cheese platter, served with chutney, dates, apples and more cheese!
If you’re making these for a party, I reckon they’d work well as make-ahead food. Just make the biscuits a couple of days ahead and store in an airtight container once completely cooled. Then spread out on a tray and pop in the oven for a few minutes to crisp up and serve warm.
I’ve opted to use a robin cookie cutter, which I actually bought reduced after Christmas (thanks Waitrose!). But we have a nest of baby robins in our garden which have actually fledged this week so who is to say robins aren’t more appropriate for Easter! Obviously for this recipe you can use whatever cutters take your fancy. If you own no cookie cutters, firstly ask yourself why (!) and then find something round to use as a makeshift cutter or just slice the dough with a knife.
175 g plain flour
100 g sunflower spread
125 g mature cheddar cheese, grated
4 tsp poppy seeds
1 tbsp cold water
Step 1. In a large mixing bowl, rub in the flour and fat.
Step 2. Mix in the cheese and poppy seeds and add a little water (you may not need a whole tablespoon, or you may need slightly more) until it is possible to bring the dough into a ball using your hands.
Step 3. Roll out the dough and cut out biscuits using your favourite cutter. If you’re all about the simplicity, circles work just fine, or a frilly edged circle looks traditional. I used a robin cookie cutter. (The bird’s tail did cook quicker though, so if you want a perfect bake, circular might work better.) Place the biscuits on a baking tray lined with baking parchment.
Step 4. Bake on Gas Mark 4 (180C / 350F) for between 15 and 20 mins, until slightly golden.
Step 5. Leave to cool on baking trays for a couple of minutes, before moving to a cooling rack.
Recipe inspired by these cheese crackers by butterbaking.