A wickedly tasty blend of cheddar and parmesan, a little bit of heat and super crunchy – these morsels are very moreish so be warned – you won’t be able to stop eating them!
And they’re simple to make – yay!
If you’re watching your waist line, walk away now. They’re basically equal parts flour, cheese and butter!
2c high grade white flour (not self raising)
1.5c grated butter (not packed into the cup)
1/2t cayenne pepper
1/2t hot mustard
100g parmesan cheese – finely grated
1c cheddar cheese – finely grated
In order to not find this too traumatic, I used a food processor to grate the butter and I then put it in the fridge to keep it super cold.. Ditto for the cheese.. Just so much simpler to work with when chilled.
It’s really simple:
Whack all ingredients into a large bowl and rub together to make a breadcrumb texture. Keep mixing it, eventually the heat of your hands will mean the mixture forms a ball.. When there is NO dry flour in the bowl, you’re done. It does take 5 or so minutes..
Roll in cling film and set aside for an hour. This is when I got distracted waiting 😉
After an hour, roll the dough out and cut into whatever shapes you want. I actually rolled mine into ‘logs’ then rolled the logs in a little extra grated parmesan cheese then re-chilled ’em. When I wanted to cook them, I simply sliced them into rounds as you can see from the top picture.
Bake at 160 deg C for 10 or so minutes. They should be a nice, golden colour. Leave to cool on the tray, they harden up once cool.. just like sweet shortbread in that regard!
Keep in a sealed container. Or scoff them as soon as the temperature will allow 😉