Skip to main content

Cheese Buttons

These little biscuits have magical properties. They.  Just.  Disappear.

The  recipe I originally had said that these were an ideal way of using left-over cheese.  What craziness is this?  Leftover Cheese?  Insanity.

Basically, use 100g of whatever flavorsome  cheese you have.  I've even used Stilton, ...nothing was wasted :-)

Ingredients

  • 75g unsalted butter, softened
  • ½ tsp coarsely ground black pepper
  • ½ tsp salt
  • 1 small clove garlic, peeled and grated to a paste
  • 50g Parmesan, grated
  • 50g hard cheese, such as Cheddar or double Gloucester, grated
  • 100g plain flour


How To...

  1. In a bowl, beat the butter, pepper, garlic and salt until smooth. Stir in the grated cheeses and flour, and work into a soft, evenly mixed dough, adding a scant teaspoon or so of water if the biscuit mixture seems on the dry side. Chill for about 30 minutes, covered if you like.
  2. Preheat the oven to 160C (140C fan-assisted)/325F/gas mark 3. Line a baking tray with nonstick baking paper.
  3. Take teaspoonful rounds (about 10g) of the mixture between your hands and press them on to the tray so they flatten slightly (or, if you want them extra-smooth on top, press with the end of a spatula).
  4. Use a toothpick to poke four evenly spaced holes in the middle of each biscuit, just like a button. Bake for 25-30 minutes, until crisp and golden.

Allow to cool, and they will keep for, oh, up to 15 minutes.:-)


Labels:

Comments

Post a Comment

Popular posts from this blog

Dutch Apple Cake

Serves 8 Use a circular cake tin of 24cm Ingredients: For the dough 200 grams butter 200 grams caster sugar 200 grams self raising flour 200 grams plain flour 1 egg (half for the dough, other half to spread on top at the end) For the filling 6 granny smith apples (or other sour kind) 75 grams caster sugar 100 grams sultanas 3 teaspoons of cinnamon Using your hands, mix butter, caster sugar, both flours, half the egg into a firm dough, set aside on a plate in the fridge. Put the sultanas in a bowl of lukewarm water. Peel the apples and dice into little cubes. Put into a large bowl and add the sugar and cinnamon. Drain the sultanas and add to the mix, toss it around so the sultanas, apples, sugar and cinnamon are evenly distributed. Grease the cake tin with butter. Get the dough back from the fridge and split in 3 equal parts. Use 1 part to cover the base of the cake tin, a second part for the edges. Add the apple/sultana/sugar/cinnamon mixture to...
1 comment
Read more

Apple Curd

Delicious on toast, or muffins, or ice cream, or ... experiment ! In response to very nearly one request, here's my recipe for Apple Curd, tho' I expect it will work with pears as well.  Not a great subject for photography/  Ingredients (Prepare 5 small jars, 227g / ½ lb) • Cooking apples: 1kg / 2 lb • Sugar white: 450g / 1 lb • Ground cinnamon: level teaspoon or more depending on taste • Eggs: 2 Large • Butter unsalted: 75g / 3 oz Method 1. Prepare fruit by washing in hot water, peel, core, then thinly slice. 2. Cook the apples slowly until tender, with 150ml / ¼ pints of water to prevent burning the pan. 3. Add sugar to pan, then cinnamon, followed by egg mixture and butter. 4. Cook slowly over a very low heat. Do not allow to boil! 5. Stir until the mixture thickens. 6. Pot it up, let it cool a little, then cover with cling film. Note : This will keep for 10 days or so, if kept in the fridge.
Post a Comment
Read more