CHEESE SAVOURIES

This recipe is courtesy of Delia Smith and is an absolute winner to serve with drinks. I’ve never been keen on fiddly canapes, but, these are so simple and easy, and absolutely never fail to please.  Think of it as 50: 50: 50: 50: and you’ve got it.

INGREDIENTS 

50g wholewheat flour
¼ teaspoon. salt
pinch of cayenne pepper
1 twist of freshly-milled black pepper
50g Cheddar cheese, grated
50g Parmesan cheese, grated
50g butter, room temperature
Optional toppings: sesame seeds, caraway seeds, poppy seeds, garlic salt, celery salt, mild curry powder, cayenne pepper, or whatever strikes your fancy

METHOD

Preheat the oven 190°C

Line a baking tray with Parchment paper.

Sift flour and salt into a mixing bowl, and whisk in the cayenne and black pepper. Grate the two cheeses and add. Rub in the butter with your fingers until it’s crumbly, then bring the mixture together with your hands. It shouldn’t need any liquid, but if it does, add a drop of milk.

Roll the dough to a thickness of about 1/8 inch, and use a 1 or 1 ½ inch cutter to cut out biscuits. Arrange them fairly close together on the baking tray  as they don’t spread much.

Sprinkle any toppings of choice on them, and bake on a high shelf in the oven for 10-12 minutes. They’ll just start to look cooked but they don’t really need to brown much at all. Remove the baking sheet to a wire rack to cool and crisp.
serve with drinks
Original recipe Delia Smith