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Cheesy Nut Biscuits

Cheesy Nut Biscuits

Brought to you by: OcadoLife

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If you’ve got leftover cheese and nuts that need using up, have a go at making these super-crunchy Cheesy Nut Biscuits from chef and social media personality Poppy O’Toole. They make a moreish snack just on their own or serve them up as part of a charcuterie sharing board. Looking for more quick and easy recipes? Look no further.
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  • 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


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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