Cheese biscuits


  • 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


  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