Quick cheese and chive biscuits, great for lunchboxes! Also a great recipe for the kids to get involved in making. Lelah chose to make mickey mouse shaped ones.
Ingredients:
250g Butter, cold and chopped
2 1/2 Cups Plain Flour
1/4 Cup Cornflour
1 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1 Cup Cheese, grated
1 Bunch Chives, chopped
2 Tablespoons Water
Method:
Pre heat oven to 160'c. Line 2 baking trays with baking paper. In a Thermocook or food processor pulse butter, plain flour, cornflour, cayenne pepper and salt until it resembles breadcrumbs. Add the cheese, chives and water to the mix. Process until it just comes together. Divide the mixture into 2 equal chunks. Roll each bit of dough out between two peices of baking paper until it is around 5mm thick. Place the flattened mixture into the freezer to chill for 10 minutes (this will firm it up). Cut shapes out of the dough until it is all used up. Place shapes onto the baking trays 2cm apart. Bake for 12 mins or until golden around the edges. Cool for a few minutes before transferring onto a wire rack to cool.
250g Butter, cold and chopped
2 1/2 Cups Plain Flour
1/4 Cup Cornflour
1 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1 Cup Cheese, grated
1 Bunch Chives, chopped
2 Tablespoons Water
Method:
Pre heat oven to 160'c. Line 2 baking trays with baking paper. In a Thermocook or food processor pulse butter, plain flour, cornflour, cayenne pepper and salt until it resembles breadcrumbs. Add the cheese, chives and water to the mix. Process until it just comes together. Divide the mixture into 2 equal chunks. Roll each bit of dough out between two peices of baking paper until it is around 5mm thick. Place the flattened mixture into the freezer to chill for 10 minutes (this will firm it up). Cut shapes out of the dough until it is all used up. Place shapes onto the baking trays 2cm apart. Bake for 12 mins or until golden around the edges. Cool for a few minutes before transferring onto a wire rack to cool.
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