SALTY
CHEESY
CHEESE
BISCUITS

go straight to the recipe

These have been a great hit….sorry no pictures, you’ll just have to trust me that they’re great…LOL!!! I like biscuits like these because I can keep a couple of vacced rolls in the fridge and haul them out when unexpected guests announce they’re dropping past.

AO 14 APRIL 2024
OTHER CHEESY THINGS WE LOVE MUM’S BACON SAVOURIES…CLICK ON THE IMAGE

SALTY CHEESY DELICIOUS

350g plain flour
25g cornflour
25g icing sugar mixture
10g fine sea salt
5g hot smoked paprika
200g COLD butter cut into 1cm cubes
2 COLD egg yolks

2 egg yolks
30g cold water
Maldon sea salt or Olssens Smoked Salt

couple of silica gel sachets is handy for storing

so easy!!

Put everything to the line into your food processor and mix well. With the motor running add the butter down the feed tube, and work just long enough that the butter is just incorporated.

Again with the motor running, add the egg yolks and work just long enough to bring it to a ball. Turn the dough out onto a lightly floured surface and knead until smooth. Divide into three and roll into three logs about 5-6 cm. Wrap in plastic food wrap and refrigerate for about 40 minutes.

pre heat oven to 170°C
Cover two baking sheets with silicon mats. Using a very fine sharp knife slice off disks not more than 2 mm thick and lay them a little apart on the baking sheets. Mix the egg yolks and water together, brush the biscuits with the egg wash and spinkle a small amount of salt on top.

Cook until lightly browned, allow to cool before moving them they are fragile while hot. Store in an airtight container with silica gel. If they go soft they can be re-crisped in a pre-heated 160°C oven for a few minutes.

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