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Chilli and Cheese Savoury Biscuits (Cookies)

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“A recipe creditted to Lynne Mullins (an award winning writer, restaurant critic and author) from our local Newcastle Herald newspaper. So easy to make and so much more economical than buying siilar biscuits from the deli. The writer states that the recipe can be easily doubled, then half of the dough can be frozen for later use. I haven 't tried this recipe gluten-free yet-but suspect it would be good with a good blended fdf flour and perhaps some added almond meal. Recipe using Australian measuring cups- 1 cup =250 mls”
READY IN:
45mins
SERVES:
20
YIELD:
40-50 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine both of the flours, the chilli falkes and salt in a food prcessor bowl. Whiz until just combined.
  2. Add cheeses and mix very briefly.
  3. Add the butter and whiz until the mixture resembles coarse breadcrumbs.
  4. Add the milk and process until the mixture forms a ball.
  5. Remove the mixture from the processor bowl and knead lightly on a floured board or clean benchtip. Knead until the mixture comes together and them roll into a log about the diameter of a 50c coin (about1.5 inch).
  6. Roll the log in baking paper and twist the ends. Chill in the refrigerator until firm enough to slice. The mixture can also be frozen at this stage.
  7. Preheat your oven to 180°C
  8. Cut the log into slices about 5mm thick and place the discs on paper-lined oven trays. No need to grease the trays.
  9. Bake 12-15 minutess or until golden. Remove from the oven and rest on the oven trays for a few minutes (to firm) and then transfer to a wire rack to cool.
  10. Makes 40-50 biscuits.

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