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.
|Values shown are approximate.|
|134 Kcal p/s||10.6g||6.2g||0.3g||7.9g||0.2g||0.3g|
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.
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.
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.
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.
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.
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