Rene’s cheese biscuits

"My Nan, Rene, and now my Aunty Robyn make these biscuits when we have family get togethers... We eat them as a snack or have them to accompany a cheese plate. When I make them, I change the cheeses around with what's available but always make sure there is something earthy, something sharp and something to add a nice texture."

Rene’s cheese biscuits Credit: Kitti Gould

• serves

  4-6

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 150 g (1 cup) plain flour
• 2 tbsp self-raising flour
• 125 g cold unsalted butter, diced
• 2 tbsp finely grated pecorino
• 65 g cheddar, grated
• 65 g Manchego, grated
• ¼ tsp cayenne pepper
• ½ tsp salt
• 1 tbsp lemon juice

Chilling time: 15 minutes

Instructions

1. Preheat the oven to 180˚C (fan-forced 160˚C).
2. Combine the flours in a bowl and add the cold diced butter. Pinch the butter into the flour to create a rough bread crumb like texture. Add the cheeses, cayenne pepper, salt and lemon juice and bring together to form a dough.
3. Roll into a log, wrap in baking paper or plastic wrap and refrigerate for 15 minutes to firm up.
4. Cut the log into 1.5 cm thick slices and place the rounds onto a greased and lined baking tray. Bake for 12-15 minutes or until cooked through. Remove from the oven and allow to sit for 5 minutes before cooling on a wire rack. Serve on their own or with a cheese board.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Cheese Please

Watch The Full Episode Here

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Watch The Full Episode Here

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