I'm really enjoying cooking a wonderful array of food for my family on weekends, it's my way to relax and unwind. My kids love crackers and dips and I have wanted to try making my own type of cracker of a while. This is a cheese cracker which I served with avocado horseradish spread and smoked salmon.
After making the mix I divided it in half and rolled into 15cm logs then rolled one log in sesame seeds, the other in poppy seeds.
After refrigerating the logs for 30 minutes, cut into 5mm slices and bake.
I love supporting Aussie producers so this week I’m celebrating Australia’s best dairy products with a recipe that includes one of the champions from the 2014 Australian Grand Dairy Awards - Pyengana Cheddar. These awards showcase the best of the best in Australian dairy and cheese products, find out more here.
Cheese biscuits
Author: Katrina
Ingredients
150g butter, grated
185g plain flour, sifted
pinch cayenne pepper
120g grated Pyengana Cheddar, Champion Cheddar Style Cheese in the 2014 Australian Grand Dairy Awards
40g parmesan cheese grated
2 tablespoons sesame seeds
2 tablespoons poppy seeds
Instructions
Preheat oven to 180C
Add grated butter, flour and cayenne pepper to food processor, process high speed until mixture resembled crumbs
Add cheeses and process until it forms a dough
Knead dough on a floured surface until smooth
Roll dough into two 15cm logs
Place poppy seeds onto plate, place sesame seeds onto another plate
Roll each log over one plate of seeds
Wrap logs into cling wrap and refrigerate for 1 hour or until firm
Preheat oven 20 minutes before cooking biscuits
Line 2 baking trays with baking paper
Cut logs into 5mm slices and place on baking trays
