Kaltbach Creamy Biscuits

4 November 2019 — Party, Snack

Kaltbach Creamy Biscuits


Makes around 40 biscuits

110g soft butter

110g self-raising flour

100g Kaltbach Creamy, grated – include the rind if you would like pieces of extra yummy bits

1/2 tsp cayenne pepper

1 beaten egg

How to make it

Kaltbach Creamy is so soft and smooth that it practically melts in the mouth, making these biscuits light, savoury and impossible to stop eating.

  • In a large bowl (or a food processor) mix together the butter, flour, cheese and cayenne pepper until it forms a lump of dough
  • Place clingfilm on the work surface
  • Place the dough on it and roll it into a cylinder, wrapping it in the clingfilm
  • Place in the fridge and chilled for 1 hour
  • Preheat oven to 200°C/ 180°C fan/ gas mark 6
  • Remove the dough from the fridge, and the clingfilm
  • Slice the dough into 5mm thick discs
  • Line a baking tray with greaseproof paper
  • Place the discs on the tray and brush with beaten egg
  • Bake for around 4-5 minutes until they are firm and golden brown
  • cool on a wrack, then serve.

Ideal for a cheeseboard!

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