These cheese biscuits have a touch of chilli for heat, turmeric for a beautiful golden hue, and cumin, nigella and mustard seeds for crunch and nutty flavour. They’re fantastic served 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 guests!

SPICY CHEESE BISCUIT BLEND (1 portion = 2 tbsp): chilli, turmeric, yellow MUSTARD, brown MUSTARD, cumin, coriander, nigella, Kashmiri chilli, fenugreek leaf, cinnamon, cayenne chilli, black cardamon, black pepper, green cardamon, ginger, cloves, mace, bay, nutmeg

May contain CELERY and SESAME. Allergens are listed in CAPITALS

Spicy Cheese Biscuits Recipe:

PREP 15 mins
COOK 45 mins
HEAT 3
Makes about 20 biscuits

You Need:

100g cold butter - cut into small cubes
100g strong cheddar or parmesan - finely grated
1 egg (any size) - beaten
175g plain flour
1 portion of SPICY CHEESE BISCUIT BLEND

Method:

Rub the butter into the flour with the SPICY CHEESE BISCUIT BLEND and ¼ tsp salt until the mixture resembles fine breadcrumbs, then stir in the cheese
Stir in the beaten egg and 2 tbsp water until the dough combines into a coherent ball (adding 1 tbsp extra water if too dry or a pinch more flour if too sticky)
Roll the dough into a large sausage shape about 5-6cm in diameter then wrap in clingfilm or a plastic bag and chill in the fridge for 20 minutes
Preheat the oven to 190°C/gas mark 5
Cut the dough into slices about 3-4mm thick. Place on parchment-lined baking trays then bake for 10 minutes or until golden brown and crisp

Packaging format:

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

Click here to read all about our spice travels to research different recipes!