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.
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.
Spicy Cheese Biscuit Recipe:
PREP: 15 mins
COOK: 45 mins
MAKES: about 20 biscuits
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)
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
All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!
You can find our stackable tins here
You can read all about our efforts to reduce plastic waste in our packaging blog here