A short break from the sweet stuff for another savoury recipe today 🙂 A little while ago, I blogged about my ‘Great British Bake Off’ audition and what I decided to bake. I made these for the audition and as I had a major craving for something savoury over the weekend, so decided to make this great recipe again. I guarantee you will like it too 🙂
Now I don’t wish to confuse anyone. But I know that in the UK we refer to this kind of recipe as biscuits. However I know that this is not the case all over the world, so from now on I’m going to refer to these as savoury cookies 😀
This recipe combines 2 types of cheese, butter, nuts, cayenne pepper and flour to produce a delicious, crumbly, buttery biscuit. The addition of the walnut on top provides an extra buttery flavour. They are also incredibly easy to make. Combine everything (apart from the walnuts for the top) in a large bowl. When you combine the ingredients together, it’s important that the butter is fairly soft and ideally cut the butter into small pieces so it’s evenly distributed throughout the dough. Use your hands at this stage. Not only does it feel great (well, I think so :-)) it allows the dough to come together easily.
These biscuits are also award winning! (sort of) They were the recipe I used in my final project for my Food Technology GCSE back in the year 2000. They got me an A* grade 🙂
- 50g mature cheddar cheese, grated (get the strongest you can)
- 50g parmesan cheese, grated
- Pinch of salt
- 100g soft unsalted butter
- 1/4 tsp cayenne pepper
- 30g chopped mixed nuts
- Walnut halves (for topping)
- Preheat oven to Gas 4/180C. Line 2 baking trays.
- Place all ingredients (apart from walnuts) into a large bowl and start combining together with a palette knife. When the dough is beginning to come together, use your hands to slightly knead and bring the dough together.
- Roll the dough into walnut sized balls and place on the baking trays. Press a walnut half lightly on top of each biscuit.
- Bake for around 15-20 minutes, or until golden brown.
Recipe adapted from Mary Berry’s Ultimate Cake Book