Cheddar cheese biscuits with smoked paprika, caraway & onion seeds

May 11, 2016

Cheddar cheese biscuits with smoked paprika, caraway & onion seeds

aperitif, apero, biscuits, caraway, cheddar, cheese, nigella seeds, readers recipe swap, savoury biscuits, smoked paprika, snacks, The Guardian, aperitif, apero, biscuits, caraway, cheddar, cheese, nigella seeds, readers recipe swap, savoury biscuits, smoked paprika, snacks, The Guardian, de tout coeur limousin, holidays France, retreats France, food blogger, food blogging, Limousin, Creuse, Haute Vienne, recipe, cheese and wine, cheese board, charcuterie,

Cheddar cheese biscuits with smoked paprika, caraway & onion seeds

Extra mature cheddar biscuits with smoked paprika, caraway and nigella seeds. Crispy, crumbly, very cheesy and incredibly moreish. A delicious savoury biscuit snack to serve at apero (or any) time. Great served alongside a cheese board or charcuterie platter too. A full bodied red wine wouldn't go amiss either.

Enjoy and bon appetit!

ingredients:

210g plain white flour

1/2 tsp baking powder
1 tsp smoked paprika

1/2 tsp cayenne pepper

2 tsp caraway seeds

2 tsp onion/nigella seeds

165g unsalted butter

160g grated extra mature Cheddar cheese

method:

add all the ingredients to a food processor (apart from 1 tsp each of the onion/nigella & caraway seeds) and pulse until the mixture comes together to form a dough.

freeze the mixture for 20-30 minutes to let it firm up.

preheat the oven to 170C/gas 3 and line a couple of baking sheets with greaseproof/baking parchment.

divide the dough in half and roll each piece into a long log/roll (about 4cm diameter).

slice 1-1.5 cm thick biscuits and arrange on the baking sheets with 3-4 cm in between to allow for the biscuits to spread. Sprinkle with the remaining caraway and onion seeds and bake for 12-14 minutes.

leave to cool completely on a wire rack before serving.

Cooking hints & tips:

You can make the dough ahead of time and store in the fridge ready to slice and bake fresh when you want them.

You can change the cheese to any strong, full flavoured hard cheese. Parmesan, Gruyere and a mature Comté all work well.

Adapted from Ottolenghi's recipe for Parmesan and poppy biscuits.