Mick Mcgurk's Cheese Biscuits (Cookies)

"This biscuit is easy to make and delicious to eat. It is especially good plain or when you crumble it into a soup that cries out for more (or some) cheese. Mick was from Perth, Australia. He loved to bake. I'll post his divine shortbread recipe soon. This recipe is posted in his honour and with the approval of his daughter, Kate, who might get online someday. :-) When she does, she'll love Zaar."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Annacia photo by Annacia
photo by I'mPat photo by I'mPat
Ready In:
22mins
Ingredients:
6
Yields:
40 biscuits
Serves:
40
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ingredients

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directions

  • Preheat oven to 350 degrees Fahrenheit.
  • Melt butter in a large bowl. I do this in the microwave.
  • Add flour, cayenne and salt. Mix well. You can use a hand mixer at this stage.
  • Add grated cheese and mix well. You may need to use a wooden spoon to mix. Please use a nice cheese that has some bite.
  • Shape dough into one-inch balls.
  • Roll in coconut.
  • Flatten each ball slightly with a fork.
  • Place on a cookie sheet and bake until golden -- about 12-15 minutes. Keep an eye on them, especially if your oven runs hot.

Questions & Replies

  1. How long do the cheese biscuits keep for?
     
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Reviews

  1. These are terrific. I would call them cheese wafers but they are addicting no matter what they are called. I did skip the coconut as I was perfectly happy with the sassy mix and just couldn't see how coconut (all I have is sweetened) could possibly improve them. Mine baked for 11 mins. They were better after sitting for several hrs than right out of the oven. They went great with homemade mushroom soup this evening.
     
  2. I think this is a recipe you either like or not, I made for the DS to take to his music recreation group for intellectually challenged adults and most found to be to peppery and cheesy. I did use a hot cayenne pepper and a vintage cheddar cheese. That said I did try one (heck no sugar) and I loved it, the strength of the cheese and the bite of cayenne suited me and can see these going just great crumbled over a smooth soup. They were easy to make and I got 37 out of the mix and baked at 170C fan forced oven for 13 minutes. Thank you Peggy, made for Make My Recipe, Edition 11.
     
  3. Love, Love, Love these! I followed the recipe pretty closely (mhuahaha) I added a little more cayenne and I ran my shredded coconut through my food processor to make it more of a coarse grate. I am not a big coconut fan, but I find that if it is toasty and a little finer, I am good with it. It's a texture thing. The biscuits were gone FAST. I didn't get a chance to crumble them on soup, that's for sure. I had them on a platter with other finger foods at a get together and they were inhaled. A big hit and easy to make. I'll be making them again. Reviewed for PAC Spring 08
     
  4. Very savory biscuit and really easy to make. Followed the recipe exactly but changed the servings from 40 the 20. Very nice. Will make these again. Thanks for sharing.
     
  5. I made these to go with a soup I was making, a very tasty and cheesy biscuit, and just as delicious crumbled into soup or even just to serve with soup, and what a a wonderful light shortbread taste. I followed directions and ingredients exactly and they turned out just right. These would even be great to make and use for something different and tasty to serve along side cheese platters meat platters and even dips. Great recipe Leggy Peggy. Will be making again!!!
     
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RECIPE SUBMITTED BY

<p>Thanks so much for visiting my page.</p> <p>&nbsp;</p> <p>I love to cook and travel.</p> <p>&nbsp;</p> <p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p> <p>&nbsp;</p> <p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p> <p>&nbsp;</p> <p>If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at http://leggypeggy.com or my food blog at http://cookingonpage32.wordpress.com</p> <p>&nbsp;</p> <p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>
 
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