Cheesy Nibbles
I have made these biscuits for years using aged Parmesan and whenever I have tried these with other cheeses they just turn into one big cheesy mess. However the Heritage Teifi/Extra Mature more than holds it own, I would say beats the Parmesan with the added bonus of being local – what’s not to love!
Oven temp 170c/160c fan/gas 5
HINT: Once you have got to stage 4 you can always wrap in cling film and freeze for up to a month. Bring out 12hours before you want to cook them and defrost in the fridge.
Ingredients
115g salted butter
115g plain flour
115g finely grated Heritage Teifi/Extra Mature
Pinch of freshly ground black pepper
A sprinkling of sesame seeds for the outside
Method
Rub the butter into the flour, then add the cheese and pepper, bringing it all together until it forms a doughy texture and forms into a ball (can be done in a food processor).
Roll this mixture into a long sausage the size of a £2 coin then roll the outside in sesame seeds.
Wrap up the mixture & refrigerate for at least an hour or until hard.
Slice into disks the thickness of a £2 coin and lay them out on a non stick backing tray or paper so they have a little bit of space to expand.
Place in oven and cook for 8-10 mins. Turn the tray round after 5 mins. You are looking for a golden brown colour.
Once baked pop them on the cooling rack and see how long it takes for someone to steal one!
This recipe is produced by Holly Bull @secretediblegarden
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