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- Cheesy Nut Biscuits…
Cheesy Nut Biscuits
Prep time:
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Ingredients
- 100g mature cheddar, grated
- 70g red leicester, grated
- 125g plain flour
- 2 tsp cornflour
- 60g mixed unsalted nuts, chopped, plus a little extra
- 85g unsalted butter, cold
- 1 egg, beaten
Method
Step 1
Put the cheese, flour, cornflour and 60g nuts into a bowl with a pinch of salt. Rub in the butter with your fingers to make ‘breadcrumbs’.
Step 2
Add 2 tbsp cold water and knead to form a dough. Flatten, wrap in baking paper and chill for 45 mins.
Step 3
Preheat the oven to 180°C/160°C fan/gas 4. Line 2-3 large baking sheets with baking paper. Roll the dough out on a floured surface to the thickness of a £1 coin. Use a 5 cm round biscuit cutter to cut out circles, re-rolling the scraps to use the dough up; place on the trays – you should have around 25 circles. Poke each one twice with a fork, then brush with the beaten egg and scatter over a few more chopped nuts.
Step 4
Bake for 15-20 mins, then leave to cool on a wire rack. Best eaten on the day of baking (or freeze the raw dough in batches for up to 3 months).
Tips or serving suggestions
Allow an extra 45 mins for chilling the dough, plus a little extra time for the biscuits to cool after baking.
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