Cheesy biscuits

Name: Cheesy biscuits
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 125 g (4oz) plain flour, plus extra to dust; 15 g (1/2oz) polenta; 1/4 tsp cayenne pepper; 1/4 tsp English mustard powder; 125 g (4oz) butter, chilled and cubed; 75 g (3oz) Parmesan cheese, finely grated; 50 g (2oz) mature Cheddar cheese, finely grated; 1 large egg, beaten; 1 tsp. poppy seeds

These moreish savouries also make a great canapé, either as they are or topped with Parma ham or a smear of onion marmalade.

By The GH Kitchen TeamPublished: 05 June 2013

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Food, Ingredient, Tableware, Cuisine, Drink, Dish, Juice, Meal, Recipe, Serveware,

Preparation Notes: plus chilling and cooling

Serving notes: Makes about 40

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Prep Time:

15 mins

Cook Time:

12 mins

Total Time:

27 mins

Ingredients

125 g (4oz) plain flour, plus extra to dust
15 g (1/2oz) polenta
1/4 tsp cayenne pepper
1/4 tsp English mustard powder
125 g (4oz) butter, chilled and cubed
75 g (3oz) Parmesan cheese, finely grated
50 g (2oz) mature Cheddar cheese, finely grated
1 large egg, beaten
1 tsp. poppy seeds

Directions

1. Step 1
  Whiz all the ingredients except the egg and poppy seeds in a food processor until the mixture comes together to form a soft dough.
2. Step 2
  Tip on to a work surface, shape into a thick rectangle and wrap in clingfilm. Chill for 30min.
3. Step 3
  Roll out the dough on a lightly floured surface until 3mm (⅛in) thick. Trim edges to neaten, then cut into 5cm (2in) squares. Re-roll trimmings as necessary. Transfer the squares to nonstick baking sheets, spacing a little apart, and chill again for 20min. Preheat oven to 200°C (180°C fan) mark 6.
4. Step 4
  Brush the squares with a little beaten egg and sprinkle with poppy seeds. Bake for 10-12min until golden and dry to the touch. Transfer to a wire rack to cool completely.

Get ahead

Make up to a day ahead. Cool completely and store in an airtight container.

Per Serving:

Calories: 44
Total carbs: 3 g
Total fat: 3 g
Saturated fat: 2 g
Protein: 1 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time