Cheesy Nibbles
50 minutes
12 minutes
These crumbly, buttery cheese biscuits with poppy seed edges make great canapés to serve with drinks or make a wonderful addition to your festive cheeseboard. Easy to make and packed with flavour; a spoonful of punchy Tiptree English Wholegrain mustard and a pinch of cayenne pepper bring the heat. Pair these melt-in-the-mouth cheesy nibbles with Tiptree Quince or Medlar Jelly or pack into an empty Tiptree jar for an edible gift.
Makes 24 small biscuits.
Ingredients
- 120g Plain Flour
- 120g Cold Unsalted Butter, cubed
- 50g Mature Cheddar Cheese, grated
- 50g Parmesan or Grana Padano Cheese, grated (plus an extra 10g for sprinkling)
- 1 tsp Tiptree English Wholegrain Mustard
- Pinch of Cayenne Pepper
- Pinch of Salt
- 25g Poppy Seeds (for coating)
- 1 Medium Egg, beaten (for glazing)
- ¼ jar of Tiptree Quince Jelly (for serving)
Directions
- Rub the cold butter into the flour with your fingertips in a large bowl until the mixture resembles fine breadcrumbs. Or use a food processor to pulse the butter into the flour.
- Add the grated cheeses, mustard, cayenne pepper and salt and mix in well.
- Form a dough with your hands by squeezing the mixture together. Or pulse in short bursts in the food processor until the dough comes together.
- Form the dough into a log with a diameter of 4cm and roll it in poppy seeds. Wrap the log in clingfilm and allow to chill in the fridge for 30 minutes.
- Preheat the oven to 180°C/160°C Fan/Gas Mark 4 and line 2 baking sheets with parchment paper.
- Remove the dough from the fridge and unwrap on a lightly floured surface. Slice the log into 5 mm rounds, approximately the thickness of two pound coins.
- Place the biscuits on the baking trays, 2cm apart, leaving room for them to spread a bit during baking.
- Brush the tops of the biscuits with a little beaten egg and sprinkle over some extra grated Parmesan.
- Bake for 10 to 12 minutes until golden brown.
- Carefully lift the biscuits off the tray using a pallet knife and cool completely on a wire rack before serving. Store in an airtight container.
- Serve with Tiptree Quince or Medlar Jelly on the side or on top of the biscuits.
Cheesy Nibbles
Learn More about our History
The Jam Museum at the Tiptree Factory
Our Origins. The Founder of Wilkin & Sons was Arthur Charles Wilkin whose family farmed here since 1757. Arthur started growing fruit for sale, but soon realised that making good...
