I looked in the fridge yesterday and noticed that we had a LOT of cheese in there. All kinds: Roquefort, Danish Blue, Stilton, Cheddar, Red Leicester, goats’ cheese… I could go on, but you get the idea. This glut of cheesy comestibles gave me the perfect excuse to whip up these deliciously savoury little biscuits; they’re quick and easy to make and have a heavenly flavour – thanks to all the herbs that go in to the dough.
These stand head and shoulders above anything you can buy in a supermarket, and because they are so simple to make it doesn’t matter how inexperienced you are, they will also happily bear comparison with anything you can buy from an artisan bakery.
Dinner last night was twenty of these biscuits, a choice of cheeses, a simple green salad, chutney, vine tomatoes and grapes. At the end of it my wife said that we should put it into our regular meal rotation. Praise indeed.
100g plain flour, plus extra for dusting
100g plain wholemeal flour
1 tsp fine sea salt
1/2 tsp fennel seeds
1 tsp dried basil
1 tbsp fresh rosemary leaves, finely chopped
1 tbsp fresh thyme leaves, finely chopped
75g fridge-cold butter, cubed
1 egg yolk
1 tsp Dijon mustard
3 tbsp ice-cold water
METHOD – makes about 20
Heat the oven to 180C/176C fan/Gas 4.
Line a baking tray with baking parchment. Combine the flours, salt, fennel, basil, rosemary and thyme in a food processor. Pulse once or twice to ensure everything is thoroughly mixed, then add the butter and pulse several times until the butter has been combined and the mixture resembles breadcrumbs.
Whisk together the egg yolk, mustard and water. Pour into the mixture while pulsing the processor, continue to pulse until the dough starts to come together. Take care not to overwork the biscuit dough as it will become tougher.
Empty the dough onto a lightly floured surface and, using your hands, bring it into a rough ball then gently knead it until it is homogenous and pliable. Roll it out until it is about 3mm thick (the thickness of a £1 coin), lifting and turning it regularly and dusting with flour underneath so that it doesn’t stick to your work surface.
Using a fluted pastry cutter – whichever size you have available that makes a biscuit the size that you want it, I tend to use one around 5cm in diameter – cut the dough out and place each biscuit on the baking parchment on the baking tray. These won’t spread so they can be placed quite close together.
Re-roll and use the dough trimmings to make as many biscuits as you can.
Bake in the centre of the oven for 20-25 minutes until they are firm and lightly browned. Cool on a wire rack and eat as soon as possible – though they will happily last for a few days in an airtight container.