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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.:-)


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