cheese & chive biscuits main - The Pink Rose Bakery

Cheddar & Chive Biscuits

Last week was biscuit week on the Great British Bake Off.

There were savoury biscuits, Florentines and 3-D pictures made from biscuits that made your mind boggle (the dragon and pirates were my favourites).

I considered (briefly) making some Florentines but in the end, as you can tell, I went for savoury biscuits. It has been quite sweet around here recently and I figured it was time to balance things out.

cheese & chive biscuits 1 - The Pink Rose Bakery

My original intention was for these biscuits to be eaten with cheese, but as it turns out, they don’t need it as they are very cheesy on their own.

Crisp, flaky, with a taste reminiscent of a puff pastry cheese twist, all you need to add is an apple, peach or some grapes and you will have a very tasty lunch – or snack.

PS – this week is bread week. This could be where things get a little tricky.

cheese & chive biscuits 2 - The Pink Rose Bakery

Cheddar & Chive Biscuits

  • Servings: 26 biscuits approximately
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Ingredients:

  • 63g tapioca flour
  • 30g buckwheat flour
  • 15g millet flour
  • 17g rice flour
  • 75g flax meal
  • 100g salted butter, chilled and cut into cubes
  • 100g mature cheddar cheese
  • 3 tbsp chopped fresh chives
  • 2 tbsp double cream
  • 1 1/2 tsp lemon juice
  • 1/4 tsp sea salt
  • 1 tsp baking powder

Method:

  1. Put all the ingredients in the bowl of a food processor. Blitz for a minute or two, until it starts to come together into a dough. Tip onto a piece of cling-film and form into a ball. Wrap tightly and place in the fridge for at least 4 hours, ideally overnight.
  2. Once the dough has chilled, remove from the fridge and allow to warm up a little (work it with your hands to help speed up the process). You don’t want it to be completely at room temperature or it will be too sticky to work with. A slight remaining chill is perfect.
  3. Pre-heat the oven to 180 Celsius / 160 Fan / 350 Fahrenheit. Line 2 large baking sheets with non-stick baking paper.
  4. Roll the dough out between two pieces of cling-film (don’t use baking parchment as it will stick to it) until it is 5mm thick. Cut out shapes and place on the prepared baking sheets.
  5. Bake for 20 – 25 minutes, until golden brown.
  6. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
  7. Store in an air-tight container.

© The Pink Rose Bakery 2014

Adapted from my Flax Meal Biscuit recipe.

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