Rich cheese biscuits

Rich cheese biscuits

By
From
Scandinavian Baking
Makes
40
Photographer
Columbus Leth

This one is all about the butter and, as Julia Childs once marvellously said, ‘If you’re afraid of butter, use cream.’ I will add that if you don’t like butter, do not bake this biscuit, choose something else from the book! It’s the butter that makes it, it’s that simple.

Ingredients

Quantity Ingredient
600g plain flour, plus more to dust
400g butter, chopped
10g salt
1 egg, beaten
2 tablespoons poppy seeds
2-3 tablespoons sesame seeds
50g salty cheese, finely grated, such as cheddar

Method

  1. Tip the flour into a large bowl and rub in the butter with your fingers until the mixture resembles crumbs. Add the salt and splash in just enough water to hold the dough together. Knead on a floured work surface, then return to the mixing bowl, cover and leave to rest in the refrigerator for one hour.
  2. Preheat the oven to 200°C.
  3. Roll out the dough on a floured work surface into a rectangle, one long side facing you. Fold the left-hand one-third over the centre, then repeat with the right-hand one-third, as though folding a business letter before putting it in an envelope. Turn the package by 90°. Repeat this rolling and folding process twice more, to make a total of three times.
  4. Now divide the dough into three and roll each out on a floured work surface until 5mm thick. Brush with the egg and sprinkle with poppy seeds, sesame seeds and cheese. Cut into 4cm squares; a ravioli cutter is good here to give fluted edges. Place on baking trays lined with baking parchment and bake for 12–15 minutes (you will probably have to bake these in batches). Leave to cool on a wire rack while you bake the rest.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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