E’s favourite part of baking is when he get to roll something out and use the shape cutters so he was very enthusiastic to help with these pumpkin shaped, flaky cheese biscuits. I’ve been making cheese biscuits for years but to stick with the Halloween theme this time I substituted red leicester cheese for the normal cheddar and made them pumpkin shaped. The recipe is very straight forward.
- 100g plain flour
- 50g butter
- 50g red leicester cheese (or cheddar and some orange food colouring)
- 1 egg yolk
- a splash of milk if needed
You can put the flour, butter and cheese into a food processor but as I don’t have one I’ve found the easiest thing is to put the butter in the freezer briefly and then use the coarse side of a box grater to drop it into the flour, giving it a little stir periodically to coat the butter in flour and stop it sticking to itself again. I then use the thin grater to add the cheese the same way. This should leave you with quite a dry looking mixture without bothering with the usual time consuming ‘rubbing in’.
The mixture is then brought together to form a dough with an egg yolk and some elbow grease. I find a spatula works better for this than a spoon. If the mixture is too dry to come together after a few minutes you can add a small splash of milk to help. Give the dough a quick knead in the bowl and then wrap in some clingfilm and chill in the fridge for 20-30 minutes.
Roll out on a floured surface to about 5mm (they will puff up in the oven) and cut into whatever shape takes your fancy. This amount usually makes 2 dozen little fingers but in this case made a dozen larger pumpkins. Stick them on a lined baking tray and bake at 180 for upto 10 minutes depending on how thick you’ve made them.
They are lovely while still warm but keep well for several days in an airtight container. I like them with chutney or some dip or just on their own with a glass of wine.