I've made cheesy biscuits about five times because they don't last long. And no, I don't mean they don't keep well, I mean they're eaten by the end of the day. Can you say moreish? They're based on a recipe I found recently that I've played with a bit (read: MOAR CHEESE, less salt).
They do keep in an airtight container for a day or two, but are best eaten straight away. When slightly warm. Oooh yeah.
Cheesy Christmas Stars
Ingredients (makes 50 stars... well depending on how big your star cutter is obviously)
- 150g self-raising flour
- 1/2 teaspoon salt
- 75g room temperature butter
- 80g grated cheese (the finer, the better - use pizza cheese for extra flavour)
- Additional grated cheese for the top
- 1 egg
- 1 tablespoon milk
- Sift the flour, whack in the salt, give it a bit of a stir
- Rub in the butter until it looks like breadcrumbs (or cheat and melt the butter - you might have to add a bit more flour but who cares when it's easier, right?)
- Add in the grated cheese and stir it in (it's a bit thick, it's OK)
- Crack the egg in a glass, add the milk and whisk it together with a fork
- Tip almost all of the eggy milk in to the mix and stir, again, to form a dough. All this stirring burns calories, right?
- Need the dough a tad on a floured board, then roll it out about 1cm thick
- Cut out shapes. Stars taste better. I tried trees and gingerbread (or cheesebread) men and it just wasn't right.
- Place the stars on a baking sheet, put a quick flick of eggy milk on the top with a pastry brush and cover them with a bit more cheese. Go the parmesan, you know you want to.
- Bake them at 200C for ten minutes or until golden. Or, if your oven has a cold stop like mine *grumble*, turn then around half way through. GAH!
- EAT THEM ALL!
|Cheesy trees... not as good|