Sunday, January 27, 2013



"I like to brush the biscuits with mustard before baking because it gives a tangy flavour, but this can be omitted. Keep in a tin for one week or in the fridge for two."

1/2 cup soft butter
2 and 1/2 cups grated old cheddar (I use Imperial Cheddar)
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cayenne (or more to taste)
Optional: 1/2 cup crushed potato chips

1/8 cup sesame seeds
3 tablespoons coarsely ground black pepper
2 tablespoons herbes de Provence
2 tablespoons Dijon mustard (brush on first if using)

Preheat oven to 375 degrees.

In a food processor or by hand, cream the butter until soft. Add the mustard and process until well-combined. 
In a medium bowl, combine flour, salt, cayenne and potato chips if using. Add to cheese mixture and combine just until dough holds together.
Divide into two, roll into cylinders about 1-2 inches in diameter. Roll in sesame mixture. Refrigerate to harden. Cut into 1/4 inch slices. 
Place on cookie sheet, brush with additional mustard and sprinkle with extra herbes as desired. Bake 12-15 minutes. Makes 60 to 80 1 and 1/2 inch biscuits.

No comments: