Cheesy Nibbles
Rated 5.0 stars by 1 users
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.
Additional Information
The biscuit dough can be made ahead and kept in the fridge in cling film for a few hours until ready to slice and bake. The biscuits can also be used as a base for canapés, just add your favourite toppings. The biscuits will soften when stored and can be warmed in the oven at the same cooking temperature for 5 minutes to crisp them up again.
