Tuesday, 15 December 2015

Gruyere Biscuits

The ultimate party food, to compliment champagne or prosecco. The saltiness paired with the fruitiness of the wine, is a match made in heaven. Plus, they're super easy, and quick to make. They're incredibly moreish, and suit to most people's tastes. They're not complicated, and there isn't too many ingredients to remember: just make these, and buy some M&S canapes, stock up on alcohol (which from my experience, is the only thing anyone actually cares about), then that's every single Christmas, and New Year party sorted.cheese biscuits
I would recommend at least doubling these, if not tripling these, because you'll find they disappear very quickly. I left them out for 30 mins, and they were all gone by the time i got back, and there were only 2 other people at home (I'm pretty sure a cheese biscuit eating fairy came!!).cheese biscuitsThese can also be made with Parmesan, and its super easy to make different flavoured ones. Finely chopped up rosemary or thyme, would work well, or sprinkle with a pinch of paprika for a bit of heat. The dough can be made well ahead, and kept in the fridge or frozen for later use. The baked biscuit will keep well, in an airtight container for up to a week.
cheese biscuits
cheese biscuits
cheese biscuits
cheese biscuits
75g plain flour
75g cold butter
75g Gruyere cheese
salt and pepper

1. rub the butter and flour together, until it resembles breadcrumbs
2. add the cheese, and gently knead to form a dough
3. wrap, and chill for 10 mins in the fridge
4. meanwhile preheat the oven to 200c.
5. place the dough onto a lightly floured surface and roll out quite thin, and cut out approx 5cm rounds using a cutter (or glass)
6. bake for 10mins (leave room for the biscuits to spread)
7. once golden around the edges, remove from the oven and immediately sprinkle with salt and pepper
8. leave to cool completely before serving.

cheese biscuits

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