It’s half term for number one child this week, actually this two weeks…they generously do two in France, the country of more school holidays than anywhere else in the world! So we’re on holiday in the warmer climes of England luxuriating in the wonders of a centrally heated Grandma and Grandpa house, escaping the snowy sub zero temperatures of Siberian SW France.
Yesterday we had a spot of mummy and daughter cheesy biscuit baking. Great fun. This is a really REALLY simple recipe and great to make with kids. I make them quite often with my daughter who’s three as she hasn’t got a particularly sweet tooth (except for chocolate) and likes her cheese so these always go down a storm. Especially when she gets to cut them out herself with animal shaped cutters. Believe me she ate six before I had time to get the camera out and get a snap! If you want to get your kids into baking, invest in some interesting shaped cutters (whatever they’re into!) and make some biscuits, I guarantee they’ll love it.
And these cheesy gems are pretty popular with grown up folk too. You could always add a pinch of hot paprika to the biscuit mix to jazz it up a little, and cut them into more traditional round shapes.
80g grated mature cheddar
110g plain flour plus a little extra for rolling
½ tsp of english mustard powder
1 egg yolk
salt & pepper
Preheat the oven to 180℃.
Place the cheese, butter, flour and mustard powder in a food processor and whiz until you have a fine crumb.
Add a generous pinch of salt and pepper and the egg yolk and whiz again until a ball is formed in the processor. If a ball doesn’t form easily add a splash of cold water and whiz again. Remove from the processor.
If you have time cover with cling film and chill in the fridge for half an hour or so. If not, you can make them immediately but the dough is a little stickier.
Roll out the dough on a floured surface until it’s about 3 to 4mm thick. Cut the biscuits into your desired shapes. Re-roll any scraps until all the dough is used.
Place on a baking tray and bake in the preheated oven for 7 to 10 minutes until puffed up and a little golden. Keep checking them regularly as they can overcook very quickly.
Once cooked remove from the tray immediately and place on a cooling rack to cool for a minute or two before eating. They’re particularly lovely eaten a little warm fresh from the oven. Enjoy!