Cheesy number biscuits
These deliciously light and crumbly cheese biscuits are ideal for a lunch box addition, picnics, parties or just a snack with a glass of milk.
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Servings
20 biscuits
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Serves
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Ingredients
Equipment
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Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 134 p/s | 10.6 | 6.2 | 0.3 | 7.9 | 0.2 | 0.3 |
Method
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Step 1
Preheat the oven to 190C/gas 5. Place the flour, mustard and seasoning into the bowl of a food processor with the diced butter and process until the mixture forms a fine breadcrumb consistency. If you do not have a food processor simply place the flour, mustard, seasoning and butter in a large bowl and rub in the butter with your fingers until it forms a fine breadcrumb consistency.
Step 2
Add the cheeses and the egg yolk and process until the mixture forms a ball – do not over process. If making by hand simply mix in the cheeses and egg until the mixture comes together in a ball.
Step 3
Turn the mixture out onto a lightly floured surface and knead lightly. Roll out the mixture until approx 5mm thick and using numbered cutters or cutters of your choice, cut out 20 biscuits, re-rolling any trimmings until all the mixture has been used up.
Step 4
Place on lightly greased baking trays and brush the tops of the biscuits with the remaining beaten egg white. Sprinkle over a few poppy seeds and then cook in the preheated oven for 8-10 minutes or until golden brown and crispy.
Step 5
Remove from the oven and leave to cool for 2-3 minutes before removing from the baking trays and transferring to a cooling rack to cool completely. The biscuits can then be kept for up to 2 days if stored in an airtight container.
