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375 ml flour
2.5 ml salt
5 ml mustard powder
100 g butter, coarsely grated
250 g LANCEWOOD® Cheddar, finely grated
2 egg yolks
15 – 30 ml water
Coarse salt and freshly chopped rosemary to taste
Sift the flour, salt and mustard powder together. Add the grated butter and rub into the flour mixture until the mixture resembles coarse breadcrumbs. Add the LANCEWOOD® Cheddar and toss to coat. Mix the egg yolks and 15 ml water together. Add to the cheese mixture. Add more water if needed – the mixture will be quite firm. Mix and press together and shape into a ball. Shape into a 16 cm long x 4 cm high x 8 cm wide block in a piece of cling wrap. Refrigerate for at least 2 hours. Cut into 1 cm slices and then halve each slice. Place the biscuits onto a baking sheet lined with baking paper. Sprinkle with a little chopped rosemary and coarse salt. Place in the freezer while the oven heats up. Bake in a preheated oven at 190°C for 15 – 20 minutes or until golden.
Notes: I got this tasty recipe from my friends at LANCEWOOD® and let me tell you it's the bee's knees! These little crunchy cheesy delights are somewhere in between a savoury shortbread, a biscuit and a cracker and they are so so so good! I like to serve them with a delicious dip and some preserves.
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