Recipes
Crunchy cheese bites
These will keep for two weeks in the fridge if stored in an airtight container
These will keep for two weeks in the fridge if stored in an airtight container
(2 votes)
Cook: 1 Hour
Serves: 50
Price: 5p per serving
Nutritional Information
Each 100g serving contains
Energy
230kj
55kcal
230kj
55kcal
3%
Fat
4.2g
4.2g
Med
6%
6%
Saturates
2.1g
2.1g
Med
10%
10%
Sugars
0.1g
0.1g
Low
1%
1%
Salt
0.1g
0.1g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
230kj/55kcal
Typical energy values per 100g:
230kj/55kcal
Ingredients
200g plain flour
1/4 level tsp dry mustard powder
1/4 level tsp cayenne pepper
150g butter, cut into pieces
75g extra mature Cheddar cheese, grated
25g Parmesan, grated
1 medium egg, separated
Poppy and sesame seeds
Method
1
Line two baking trays with baking paper. Sift the flour, mustard, cayenne and a good pinch of salt into a large bowl.
2
Rub in the butter and then stir in the cheeses. Add the egg yolk and 2 tsp cold water. Stir until the mixture forms clumps, then mix with your hands and shape into a slab about 2cm thick. Wrap in cling film and chill for 30 minutes.
3
Roll out a third of the dough between two sheets of cling film. Remove the top sheet and cut the dough into stars and circles with a cutter. Put on a baking tray. Repeat with the rest of the dough.
4
Lightly beat the egg white and brush on the biscuits. Sprinkle some with poppy seeds or sesame seeds and leave others plain, as you like.
5
Bake for 12-14 minutes in the oven at 180C/160C Fan/Gas 4. Leave to cool.