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Monday
Apr122010

Marg’s Cheese Biscuits

A soft, crumbly texture rather than crunchy, and richer than you expect - depending on the cheddar used. You only have to eat a few to really enjoy them - best served as a starter nibble with thinly sliced apple and some walnuts. And great with a red wine.

"My favourite friend and perfect country hostess.  Always an endless supply in her deep freeze on the property"- Lisa Gunthorpe.

 
Pictured: “Marg’s Cheese Biscuits” just out of the oven

3 tbsp sesame seeds
1 ½ cup cheddar cheese
¼ cup parmesan
6 oz/170g butter
1 ½ cup plain flour
1 tsp paprika
¼ tsp chilli powder
1 tsp salt
3 tbsp poppy seeds

Preheat oven to 350°F/180°C.

Toast sesame seeds – put aside.
Cream together butter and the two cheeses.
Sift flour, paprika, chilli powder and salt and add to creamed mixture with sesame seeds.
Mix well.
Make 2-3cm balls. Roll in poppy seeds (or corn flakes).
Place on a baking paper lined tray (they do not need to be too spaced out as the biscuits do not spread far); bake moderate oven for 12 – 15 minutes.

Makes 30

Pictured: prepared balls of “Marg’s Cheese Biscuits” dough