Cheddar and chilli biscuits

Preparation time:
20 mins + 3 hours chilling time
Cooking time:
10 mins

These moreish biscuits are cheesy, crumbly and delicious with drinks.

The dough can be made ahead and stored in the fridge for up to a week before baking.

Ingredients checklist


Step 1

Put all the ingredients, except for the egg yolks, into the bowl of a food processor. Process until the mixture looks like fine crumbs

Step 2

Add the egg yolks and process until the dough comes together. Remove the blade then tip the ball of dough out of the bowl and onto a floured work surface

Step 3

Shape the dough into a log 6cm thick and 20cm long. Wrap in greaseproof or foil then chill for 3 hours

Step 4

When ready to cook, heat the oven to 220C/400F/Gas 6. Slice the dough into rounds 5mm thick. Place the rounds on baking trays, spaced slightly apart.

Step 5

Bake for 10 to 12 minutes until a light golden brown

Step 6

The biscuits will be fragile, so leave them to cool on the trays until firm then transfer to a wire cooling rack. When completely cold store in an airtight container

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