Another vintage contribution from this month’s The Cookbook Guru book, these savoury biscuits were so simple to make and were delicious. Taken from Margaret Fulton’s Cookbook, they are described as being perfect to be served with pre-dinner drinks and I think Mrs Fulton hit the nail on the head. Made with a combination of cheddar and parmesan cheese, they are slightly dry and quite cheesey and lend themselves to a delicious creamy chardonnay, a glass of Pinot Grigio or even perhaps a dry sherry.
I think the only alteration I would make in the future would be to scrap the poppy seed decoration as honestly it didn’t nothing for the flavour and only made the whole process of preparation take longer than needed. The great news with these biscuits is that you can pick your cheese to match your palate, if like me, you like a good sharp tasty then choose your favourite. If you’re more of a smooth cheese person then these will be as equally good with your favourite cheese.
from The Margaret Fulton Cookbook (1969)
- 2 tbl sp Sesame Seeds, toasted
- 130g finely grated cheddar cheese
- 1/4 cup parmesan cheese, grated
- 1 tsp paprika
- 1 tsp salt
- 1 1/2 cups plain flour
- 185g Unsalted Butter
Pre-heat your oven to approx 180c. Cream together the butter and cheeses, then add the flour, paprika and salt, along with the sesame seeds. Combine until well mixed. Once you have a nice firm dough turn out onto some baking paper and roll into a log about 2cm in diametre. Placer into the fridge for approx 20 mins to firm up and then slice into 5mm slices and place onto a baking tray lined with non-stick baking paper.
Bake for approx 12-15 minutes or until starts to turn golden at the edges. Cool on a baking rack and serve cold. These will store in an airtight container for up to two weeks.
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