With thanks to Lottie Duncan for this recipe. These are the most gorgeous little savoury biscuits. Perfect for serving with pre dinner drinks. Be warned once you start eating them you won't be able to stop. I think they would be worth making to use as a crumble topping on a savoury pie instead of pastry. Very quick and easy to make which is always a plus in my book. I didn't cover them with seeds as I thought my little people might like them. They seem to associate biscuits with sweetness so they weren't a hit with them. Perfect for the adults though.
100g/4oz self raising
75g/3oz strong cheddar cheese
25g/1oz grated Parmesan cheese
Pinch of cayenne pepper
1 egg for egg wash
Pumpkin, sesame, sunflower, fennel, poppy seeds
Preheat the oven to 200C Mk6 400F
AGA 4/3/2 dr -grid shelf roasting oven
Place the butter, flour and cheeses together in a food processor and whiz until it all comes together.
Remove onto a floured surface and roll out into a thick cigar shape. Wrap in cling film and chill for 1 hour or pop in the freezer fo 15-20 mins
Remove from the fridge, take off the cling film and slice into discs. If you want nice thin biscuits, remember to cut the slices about ½ cm thick. The colder the dough, the easier this is to do.
Place on a non-stick baking sheet and brush with egg wash. Sprinkle over your chosen topping and bake for about 4-5 minutes in the oven until firm and gold brown.
Cool and then serve.
[image: Soba Noodle Soup with Chicken and Bok Choy] While comfort cooking and speed don’t usually coexist, this mildly spicy soup is an exception to the r...