How to make Spicy Cheese Biscuits!
Simple and quick to make, these spicy cheese biscuits have a touch of chilli for heat, turmeric for a beautiful golden hue and seeds typical of Indian spice blends including cumin, nigella, ajowan, sesame and fenugreek for a bit of crunch and nutty flavour. They're fantastic served still warm from the oven or you can store them in an airtight tin (for up to a week) and reheat for a few minutes whenever you have unexpected guests
Total Time: 1 hour Makes about 20 biscuits
Heat rating: 2 Dietary: contains MUSTARD, SESAME, CELERY
100g cold butter - cut into small cubes
100g strong cheddar - finely grated
1 egg (any size) - yolk only
175g plain flour
1 portion of
Spicy Cheese Biscuit Blend (1 portion = 1 ½ tbsp): cumin, fennel, nigella, MUSTARD, SESAME, CELERY, fenugreek, coriander, black pepper, fenugreek, turmeric, ginger, cardamon, cinnamon, cloves, chilli, curry leaves
Allergens are listed in CAPITALS
Please note if you're making a bigger batch, you'll need to scale up the fresh ingredients in proportion, but the spices only by ⅔ or it will be too intense!
Rub the butter into the flour until the mixture resembles breadcrumbs
Mix in the cheddar, SPICY CHEESE BISCUIT BLEND and ¼ tsp salt
Mix the egg yolk with 50ml water until fully combined
Mix the egg/water mixture into the flour mixture until the dough combines into a coherent ball (add a small splash more water if too dry or a bit more flour if too sticky)
Roll the dough into a large sausage with a diameter of 5-6cm then wrap in clingfilm or a bag and chill in the fridge for 20 minutes
PREHEAT THE OVEN TO 190°C/GAS MARK 5
Slice biscuit dough into slices about 5mm thick. Place on baking parchment lined baking trays then bake for 10 minutes or until golden brown and crisp
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