At their best served warm, these rich little cheddar biscuits are perfect with a cold beer. See Kathy's tips for baking them below the recipe.
Ingredients
| 125 g | Butter, softened |
| 1 small | Egg, separated |
| 250 g | Tasty cheddar, grated (Main) |
| 1 pinch | Cayenne pepper, large (Main) |
| ½ tsp | Salt |
| 1 cup | Plain flour, plus extra for rolling |
| ¼ cup | Walnuts, heaped, chopped; I used fresh New Zealand walnuts |
| 1 pinch | Black sesame seeds, for sprinkling |
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Directions
- Place the butter in a food processor and process for 30 seconds. Add the cheese and process for a further 30 seconds or until creamy. Take care not to overwork the cheese.
- Add the egg yolk, cayenne pepper and salt and process to just combine. Add the flour and process until a dough is formed.
- Turn out onto a lightly floured bench and bring together using a little extra flour, but only if sticky. Cut dough into two pieces. Roll each piece into 2 logs, each 24cm long. Wrap and place in the fridge to firm up, at least 1 hour.
- Meanwhile, heat the oven to 190C. Line 2 oven trays with baking paper. Lightly whisk the egg white.
- Remove one piece of dough from the fridge and cut into thin slices (about ½ cm). Place on the tray, a little apart, and prick each with a fork. Lightly brush with egg white and sprinkle over walnuts and seeds.
- Place in the oven and bake for 10-12 minutes until golden brown. Turn tray during baking if necessary. Remove from the oven and leave for about 2 minutes before transferring to a wire rack.
- Repeat with the remaining dough.
Kathy recommends
- Keep the cheese dough well chilled so biscuits keep their shape during baking.
- Make up trays of uncooked biscuits and keep in the fridge until ready to bake.
- Cooked biscuits can be reheated.
