Rachel’s Cheddar Biscuits Recipe

This is what we made as children if there weren’t the ingredients for ginger snaps or buns. They were also more approved of by grown-ups, since they have no sugar – we could get away with making them more often and eating them more quickly! We also thought they were kind of sophisticated. 

MAKES ABOUT 12 DEPENDING ON THE SIZE OF YOUR CUTTER 

Ingredients:

100g butter, salted 

100g Booker’s Vintage Cheddar, rind removed, finely grated 

1 egg yolk 

½ teaspoon cayenne pepper, paprika, black pepper, mustard powder or whatever spice you like 

100g flour, sifted 

Method:

Preheat the oven to 220°C and grease a baking tray. Chase all dogs from the kitchen and wash your hands. 

In a large bowl, cream the butter until fluffy. Gradually beat in the cheese, egg yolk and choice of spice. Fold in the flour to form a dough. Refrigerate for an hour or so. 

Chase all dogs from the kitchen again. Take the dough out of the fridge and knead for 3 minutes. Roll out on to a lightly floured surface until it is 5mm thick. Cut into narrow rectangles or use pastry cutters to make whatever shape you fancy. The biscuits are quite crumbly, so simple shapes work best. 

Place the biscuits on the prepared baking tray and bake in the preheated oven for about 10 minutes, or until slightly browned. Careful now – they are hot. Resist eating until they have cooled down!