Home-made Cheese Biscuits

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

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• Author: Katrina

Ingredients

Scale 1x2x3x

• 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

1. Preheat oven to 180C
2. Add grated butter, flour and cayenne pepper to food processor, process high speed until mixture resembled crumbs
3. Add cheeses and process until it forms a dough
4. Knead dough on a floured surface until smooth
5. Roll dough into two 15cm logs
6. Place poppy seeds onto plate, place sesame seeds onto another plate
7. Roll each log over one plate of seeds
8. Wrap logs into cling wrap and refrigerate for 1 hour or until firm
9. Preheat oven 20 minutes before cooking biscuits
10. Line 2 baking trays with baking paper
11. Cut logs into 5mm slices and place on baking trays
12. Bake biscuits in oven for 15 minutes
13. Allow to cool on trays

Thermomix Cheese Biscuit Recipe

Thermomix Cheese Biscuits

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• Author: Katrina
• Prep Time: 20 mins
• Cook Time: 15 mins
• Total Time: 35 mins
• Yield: 48 1x

Ingredients

Scale 1x2x3x

• 120g Pyengana Cheddar, Champion Cheddar Style Cheese in the 2014 Australian Grand Dairy Awards
• 40g parmesan cheese
• 185g plain flour
• 150g butter, small cubes
• pinch cayenne pepper
• 2 tablespoons sesame seeds
• 2 tablespoons poppy seeds

Instructions

1. Preheat oven to 180C
2. Grate cheddar and parmesan cheese 10 sec / speed 8
3. Add flour, butter and cayenne pepper to bowl 10 sec / speed 5
4. scrape sides of bowl, then 1 minute / close lid option / knead
5. Place poppy seeds onto plate, place sesame seeds onto another plate
6. Remove dough from bowl, roll into two 15cm logs
7. Roll each log over one plate of seeds
8. Wrap logs into cling wrap and refrigerate for 1 hour or until firm
9. Preheat oven 20 minutes before cooking biscuits
10. Line 2 baking trays with baking paper
11. Cut logs into 5mm slices and place on baking trays
12. Bake biscuits in oven for 15 minutes
13. Allow to cool on trays

This post was sponsored by The Austrlaian Grand Dairy awards and run in accordance with my disclosure policy.