100g plain flour
Pinch salt
100g slightly salted butter chilled & cubed
100g Truffle Cheddar ( M&S) or mature cheddar finely grated
Spoonful of poppy seeds
A little finely grated Parmesan
1beaten egg
Extra flour for dusting
In a food processor blitz the cheese the flour salt and butter together til it begins to 'clump' together then gently pulse til a dough forms. Pull it out, shape into a ball wrap in clingfilm and chill in the fridge at least 1/2 hr.
Line 2 baking trays. Sprinkle your work surface with a little flour gently roll out the dough to approx 3cm then cut out desired amount of biscuits ( you can save leftover dough re wrapped and chilled in fridge for batch 2)
Brush lightly with egg wash sprinkle with a little Parmesan and poppy seeds bake @180c aprox 10 mins. Cool on a rack then serve with mulled cider or chilled sweet wine .
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