So like I said, mum is here, and she’s brought her cooking skills along with her FULL FORCE! This recipe is hers… I’ve tweaked it very slightly, adding my touch of spice … I AM all about the spice you see…
These are crumbly and full of butter, cheese and dotted with deep carom (otherwise known as Ajwain)…This spice is a small seed very similar to the cumin family.. it has a deep, earthy smell and taste and just contrasts the cheese so well… I used sharp cheddar and added loads of cracked black pepper too… be careful when adding salt.. do it little by little… I mean, add a pinch into the flour first, then again after you add the grated cheese.. taste it and see how you feel… I always like to be careful with this as I find that after cooking or baking, the salt comes through much stronger…
- 1 cup all purpose flour
- 1 1/4 cup grated cheese of your choice.. I used a sharp cheddar
- 1/2 cup unsalted butter, cold, cut into cubes
- 1teaspoon baking powder
- 1 1/2 teaspoon salt
- 2 heaped teaspoons carom seeds (ajwain)
- cracked black pepper to your taste
- Preheat your oven to 170 degrees C. Line a baking sheet with parchment paper or Silpat.
- In a bowl, combine all the ingredients. Before mixing it all together, at this point you could check for salt levels… you could adjust the seasoning at this point.
- Using your hands, combine everything, rubbing the butter between your fingers as you go. It will seems flaky and too dry right now but with a little patience, it will come together. Keep rubbing the butter into the flour and cheese and slowly start kneading action.
- after about 10 minutes it will form into a nice stiff dough.
- Sprinkle a little flour onto your surface and turn the dough out onto it and knead for another 2 minutes.
- Roll out using a rolling pin. Keep turning the dough as you go. You want it to be quite thin, the thickness of a coin.
- Cut out the biscuits using a cookie cutter or a small glass… whatever you have handy. Place the biscuits on the baking sheet as you cut them.
- I was able to fit 30 on mine and had another 10 after that.
- baking for about 12 minutes. Oven temperatures vary so just check on them after 10 minutes. You are looking for a light golden colour with a slight crispness.
- Remove and allow to cool.
- Store in an airtight container for up to a week (if they last that long!)