CHRISTMAS SAVOURY BISCUITS - Stilton and Cheddar Crisps

Thursday 6th December 2018


Stilton and Cheddar Crisps

Makes 30

Try serving these tangy cheese biscuits with a pre-dinner drink at Christmas time.  I promise they will go down a storm.

Quick to make, you could use Parmesan cheese as a change from the Stilton and Cheddar.  Both work well with the rosemary.

100g freshly grated mature Cheddar cheese

100g grated Stilton cheese

200g butter

200g Plain flour

2 sprigs rosemary, leaves only

1 level Tsp. dry mustard powder

Black pepper

You will need 2 large baking sheets, lightly greased plus a 4cm cookie cutter

  • Heat oven to 220C, 200C Fan, Gas 7.
  • In a food processor put both types of cheese, the butter, cubed, the flour and the rosemary leaves.  Add mustard and a few grinds of black pepper.
  • Blitz together to form a dough.  Do not add any liquid of any sort or the biscuits won’t work!
  • Roll dough out onto a floured board to the thickness a little deeper than £1.00 coin.
  • Cut out 4cm. rounds, using a floured cutter.
  • Re-roll any excess dough.
  • Arrange biscuits on the baking trays.  They can be fairly close, but not touching.
  • Bake for about 14 minutes, until golden and smelling amazing.
  • Remove from oven and set aside for 10 minutes, before cooling on a wire rack.
  • Store, once cold in an airtight tin for up to a week, or freeze in a sealed plastic box for up to 2 months.