Cheese and mustard seed biscuits: Difference between revisions
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|description=A variant on the traditional cheese straws | |description=A variant on the traditional cheese straws | ||
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<!-- /seo --> | <!-- /seo -->A variant on the traditional [[cheese]] straws. | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Its the mustard</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">Mustard seeds really make the difference</span> | |||
<span class="reviewAuthor">[[User:Klapaucius|Klapaucius]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/cheese|#cheese]] [[Special:Search/cheeseandmustardseedbiscuits|#cheeseandmustardseedbiscuits]] [[Special:Search/grated|#grated]] [[Special:Search/butter|#butter]] [[Special:Search/flour|#flour]] [[Special:Search/eggyolks|#eggyolks]] [[Special:Search/baking|#baking]] [[Special:Search/blackbombercheese|#blackbombercheese]] [[Special:Search/mustardseed|#mustardseed]] [[Special:Search/plainflour|#plainflour]] [[Special:Search/mustardseeds|#mustardseeds]] | ||
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Latest revision as of 15:28, 22 December 2021
A variant on the traditional cheese straws.
| Cheese and mustard seed biscuits | |
|---|---|
 |
| Servings: | Serves 12 - Makes about 50 biscuits - they freeze well. |
| Calories per serving: | 359 |
| Ready in: | 30 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 27th October 2012 |
|
Best recipe reviewIts the mustard 5/5 Mustard seeds really make the difference |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 400g plain flour
- A pinch of salt
- 5 tbsps black mustard seeds
- 120g black bomber cheese, grated
- 120g Parmesan cheese, grated
- 230g butter, cubed
- 3 egg yolks
- Cold water to bind
Method
- Sieve the flour and salt into a bowl and add the mustard seed.
- Add the butter into the flour along with the cheese, egg yolks and water (if necessary).
- Mix well until you have a smooth dough.
- Roll out into a rectangle on a lightly floured surface, until the thickness of a £1 coin.
- Cut with pastry cutters and transfer to a greased baking sheet.
- Bake for 15 minutes at 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
- Cool on the baking sheet for 2-3 minutes to harden before transferring to a cooling tray.
- The biscuits will keep in an airtight container for up to 5 days.
Variations
Use any small seeds, eg celery, nigella, fennel, caraway. I would recommend that you do include at least half Parmesan cheese and that the other half also be a strong cheese, eg Old Winchester cheese, Gruyère, strong Cheddar.
Add 1 teaspoon of chilli powder for a little more bite.
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