Super cheesy and moreish biscuits, perfect for snacking and great for charcuterie boards.
You will need:
150g grated cheddar/gouda
150g yoghurt
125g butter
1/2 tsp salt
1/2 tsp black pepper
1 tsp white sesame seeds
1 tsp black sesame seeds
250 g self-rising flour*
1/2 tsp ground cumin
1 tsp gochugaru flakes
*plus 7g baking powder if not using self-rising flour
*plus extra flour for dusting
How to:
Preheat the oven to 180C
In a bowl, put the egg, butter, yoghurt and mix
Add the rest of the ingredients and mix well until you form a dough
Sprinkle some flour on your working surface, roll the dough, then fold it in 4
Repeat rolling and folding 5-6 times
The dough needs to be between about 1 cm thick. Cut the dough using a round cookie cutter, or a small glass.
Put the circles of dough on a baking tray lined with baking parchment, making sure to leave a bit of space in between each biscuit (at least 2-3 cm)
Bake for 20-25 minutes at 180C (fan assisted)
Remove from the oven and leave the biscuits to cool down completely, on a cooling rack
Enjoy!
Makes 25-30, depending on how big or small you make them. If you decide to make them smaller, you might want to check the oven after 18-20 minutes, as they will bake sooner than the bigger version
You can use your preferred Cheddar, Gouda, Edam or anything similar, ideally hard aged cheese.
You can keep them in an air-tight container and they will last for 4-5 days at least. In all honesty, I managed once to keep a few for that long, as every single time I make a batch of these, even if it's a double batch, they disappear within minutes in my household.
This recipe can be made gluten-free. I have not yet tried a dairy-free version, as I'm not sure how vegan cheese will blend with everything, so if you do try it, please let me know, in the comments below how they turned out.
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