A long long time ago (in January) Elinoar Rabin published a great recipe for Cheddar Biscuits. The word Cheddar was enough to set off my mouth watering, I recalled childhood memories of various cheese biscuits, and remembered a backpacking hike to Cheddar Gorge in Somerset, England some 25 years ago, which also has many other interesting things to see other than great cheese.
All these memories got me thinking that I should really do something with this recipe.
Last time we cooked together Elinoar told me that she feels obligated to change something in every new recipe she makes, so acting on her advice and given the fact that I did not have all the required ingredients, I proceeded to do the same.
I called Alon and together we set to work:
The modified recipe
Ingredients
1 cup flour
½ tsp salt
½ tsp cumin
100 g butter at room temperature
100 g grated yellow cheese
50 g grated Parmesan (this time some real Parmegiano Regiano)
1 egg yolk
“Tuscany” herb mix (coarse salt, ground black pepper, garlic crystals, coriander seeds, caraway seeds, sweet paprika, rosemary)
Preparation
Mix the flour, salt & cumin in a bowl
Mix the butter, cheese & yolk in a 2nd bowl
Pour the dry ingredients into the wet ones and knead into a uniform dough
Roll the dough into a sausage shape, cover in cling film
Place in the refrigerator for at least 2 hours
Heat the oven to 175ºC
Pad 2 baking trays with parchment paper
Slice the dough sausage into thin slices (3-4 mm thick)
Place slices close together on baking trays
Sprinkle the herb mix on top
Bake for 13 min. or until golden
After biscuits cool, place in airtight container
Can last for 2 weeks if nobody is home to eat them 🙂
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