Do you open a packet of crackers to enjoy with your cheese platter? Are you sometimes disappointed with their lack of natural flavour, but think that making your own is too difficult?
These simple savoury biscuits are easy to make and packed full of flavour: enjoy them with a soft Brie or a crumbly vintage cheddar and you will want to make them every week.
Chilli & Rosemary Cheddar Biscuits
These simple savoury biscuits are easy to make and packed full of flavour: enjoy them with a soft Brie or a crumbly vintage cheddar and you will want to make them every week.
24
servings15
minutes10
minutes120
kcalIngredients
1 cup plain flour
1/2 cup self raising flour
2 tbs icing sugar
1 tsp salt
1/2 cup strained plain greek style yoghurt
1/4 cup olive oil
1/2 cup packed grated cheddar cheese
1 tbs finely grated Parmesan cheese
1/4 tsp chilli powder
1 tsp finely chopped fresh rosemary leaves
1 tbsp white sesame seeds
Large pinch sea salt flakes
Directions
- Sieve dry ingredients into a large wide bowl. Make a well in the centre and add blended yoghurt and olive oil.
- Gently work into dry ingredients to make a dough: do not overwork.
- Add cheeses, chilli powder and rosemary.
- Roll out to 3 mm thick on baking sheet lined with baking paper.
- Top with sesame seeds and sea salt flakes.
- Using a pastry cutter, make straight cuts to form 24 biscuits and spread them evenly over the baking sheet.
- Place in the centre of a preheated oven at 200C fan forced. Bake 10 minutes, or until golden brown and puffed up, the base should be darker and crisp.
- Dry on a rack, store up to 4 days in an airtight container.
- They will not last long with your favourite cheese!
