Cheese and Nigella biscuits by Belinda Jeffrey
Jeffrey suggests these with pre-dinner drinks. We have had them with whisky, and tea. I have no idea how long they last, they always get eaten on the spot.
300g plain flour
50g self-raising flour
1 teaspoon salt
1/2 teaspoon dried chilli flakes
1/2 cup freshly grated parmesan cheese (or similar)
200g grated cheddar cheese I’ve used Coon, most recently M&S’s mid-strength #3
250g cold unsalted butter, cut into small chunks
1 1/2- 2 tablespoons lemon juice, strained
Nigella seeds or sesame seeds
I don’t have a mixer and I feel like that changes the order of putting this together. Mix the flours, salt and chilli. Rub in the butter, like you would for scones, until it’s all rather crumbly. Add the cheeses and mix thoroughly. Finally the lemon juice.
Knead it into something that sticks together – you may need a little more butter or lemon-juice. On waxed paper take half the mixture and roll into a long sausage shape, about an Oz 50c piece diameter. Sprinkle the roll and the paper to make sure the seeds stick to the mixture. Roll it up in the waxed paper and pop in the fridge until ready to bake. They need some time in the fridge to become firm enough to slice without crumbling.
Preheat oven to 180C.
Take dough out of the fridge, cut into 5cm pieces, lay on a baking tray on waxed paper and sprinkle with more nigella seeds. It will need 15 minutes in the oven, maybe a tad more, but keep an eye on it from about 10 minute mark as ovens vary so much.
Let them cool a little before serving.
You can freeze the other log, and take it out of the freezer an hour or so before baking.