Ingredients
250g – Mild cheddar (coarsely grated)
1.5 cups – Maida (plus 2 extra cups for rolling)
113g – Cold unsalted butter (cut into small pieces)
1/4 tsp – Red chilli powder or cayenne pepper
1.5 tbsp – Whole milk
Method
* Preheat the oven to 175 degree celsius.
* Prepare two trays in the middle and bottom by lining it with wax or parchment paper.
* Pulse cheese, flour, butter, salt, and cayenne pepper/red chilli powder in a food processor until the mixture resembles breadcrumbs. You can also do this by hand, using a fork or pastry tool.
* Add milk and mix until the dough forms a loose ball. The dough should be soft and easy to roll.
* Divide the dough into two portions and cover it in plastic wrap. Refrigerate for 20 mins.
* Remove one portion of the cheese dough, unwrap and divide it into two equal parts. Keep it covered with a clean damp cloth.
* Sprinkle a clean, flat surface generously
with flour.
* Roll out half the dough with a lightly floured rolling pin into a 5 by 6-inch rectangle (about 1/6 inch deep).
* Dip a 1-inch wide, heart-shaped pastry cutter in maida and cut the rolled out dough into perfect shapes. You can make round or square biscuits
as well.
* Carefully transfer it to the lined baking trays. There should be a small space between every biscuit to prevent it from sticking. Using a fork gently, prick each square. This will reduce puffing.
* Bake for 15-17 mins until it’s light golden. Switch positions of the racks halfway through
to ensure even baking.
* Repeat in batches with remaining biscuit dough.
* Cool completely and refrigerate in an airtight container.
* Serve as is it is or as a canape with a variety of toppings such as olive tapenade, goat cheese.
250g – Mild cheddar (coarsely grated)
1.5 cups – Maida (plus 2 extra cups for rolling)
113g – Cold unsalted butter (cut into small pieces)
1/4 tsp – Red chilli powder or cayenne pepper
1.5 tbsp – Whole milk
Method
* Preheat the oven to 175 degree celsius.
* Prepare two trays in the middle and bottom by lining it with wax or parchment paper.
* Pulse cheese, flour, butter, salt, and cayenne pepper/red chilli powder in a food processor until the mixture resembles breadcrumbs. You can also do this by hand, using a fork or pastry tool.
* Add milk and mix until the dough forms a loose ball. The dough should be soft and easy to roll.
* Divide the dough into two portions and cover it in plastic wrap. Refrigerate for 20 mins.
* Remove one portion of the cheese dough, unwrap and divide it into two equal parts. Keep it covered with a clean damp cloth.
* Sprinkle a clean, flat surface generously
with flour.
* Roll out half the dough with a lightly floured rolling pin into a 5 by 6-inch rectangle (about 1/6 inch deep).
* Dip a 1-inch wide, heart-shaped pastry cutter in maida and cut the rolled out dough into perfect shapes. You can make round or square biscuits
as well.
* Carefully transfer it to the lined baking trays. There should be a small space between every biscuit to prevent it from sticking. Using a fork gently, prick each square. This will reduce puffing.
* Bake for 15-17 mins until it’s light golden. Switch positions of the racks halfway through
to ensure even baking.
* Repeat in batches with remaining biscuit dough.
* Cool completely and refrigerate in an airtight container.
* Serve as is it is or as a canape with a variety of toppings such as olive tapenade, goat cheese.
