Cheese and Herb Biscuits

 

A crispy cheesy buttery biscuit that deliciously compliments any cheeseboard or afternoon tea.  

Crunchy Cheese and Herb Biscuits

---------------------------------------------------------------------------

makes approximately 24

115 grams (4oz) butter, softened

115 grams (4oz) mature cheddar cheese, grated

1 teaspoon fresh thyme

1 teaspoon summer savoury

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

175 grams (6oz) plain flour

1 to 2 tablespoons water, if needed

Cream the butter for 1 minute, then add the cheese, thyme, summer savoury, salt and pepper and mix to combine. Add the flour and combine for about 1 minute until the mixture is crumbly. If the mixture is a bit dry, add 1 tablespoon of water, at a time, to help bring the dough together. You want the dough to be thick but not sticky. 

Turn out the dough onto a work surface lightly dusted with flour and press into a ball. Roll the ball into a 23-cm/9 inch log. Wrap in clingfilm and chill for at least 30 minutes.

Meanwhile, preheat the oven to 350ºF/180ºC/Gas Mark 4. Line a baking tray with baking parchment paper. Cut the log into 24 rounds and place them on the prepared tray.

Bake in the preheated oven for 22 minutes until golden brown, turning the tray halfway through cooking. Leave the biscuits to cool on the tray for about 5 minutes, then transfer to a wire rack and leave to cool completely.  

The sun and warmer temperatures have returned just in time for the weekend. Hope everyone is well and staying safe. - JD