Crunchy Cheese Biscuits

With Crushed Cornflakes..

Crunchy Cheese Biscuits_5075

I hope everybody had a wonderful weekend. I did have a good one and look forward to an even better week. I have just been sitting and contemplating the issue of cookies vs biscuits. I even did a bit of ‘googling’ and found a long story on wiki that I didn’t read because my eyes are closing and somehow, today, I’m so worn out and not quite in the state of having a cookie/biscuit debate inside my head. So I will just skip it and say call it what suits you best, because does it really matter what you call it?  Perhaps yes, perhaps no, my eyes are closing…we had a nice long weekend.  I went for a long windy walk that left me rejuvenated and ready to sleep. And another thing, I seem to be having problems with WordPress tonight. I’m getting a lot of 404 error messages and then I have to wait some minutes before I can save or proceed with my post. Right now I’m sitting and waiting again, hope services will resume again, soon.

I want to share with you the recipe for Crunchy Cheese Biscuits, that I made and really enjoyed crunching, for a week. If you prefer to call them Crunchy Cheese Cookies, you are welcome.

Crunchy Cheese Biscuits_5075I want to thank all the people who followed my blog this week. I really appreciate ‘all the follows’. If I haven’t followed in return, don’t worry, it’s on the way.

Now for the recipe for Crunchy Cheese Biscuits, or should I call them cookies? Here we go…

  • Ingredients
  • 125 g (½cup) butter
  • 90g (¾ cup) grated mature cheddar cheese
  • Pinch cayenne pepper
  • 150g  (1 cup + 3 tablespoons) self-raising flour
  • 80g (I cup) crushed Corn Flakes
  • 1 egg lightly beaten
  • Milk for brushing the top

Crunchy Cheese Biscuits_4707Please always remember to assemble all ingredients before you start. Makes everything much easier!

Crunchy Cheese Biscuits_4712Place the cheese, butter and cayenne pepper in a bowl (if using cayenne).

Crunchy Cheese Biscuits_4715Cream until light and fluffy. Looks so good…

Crunchy Cheese Biscuits_4717Stir in sifted flour, cornflakes and egg.

Crunchy Cheese Biscuits_4723It should form a firm but not hard mixture like this one here. and we are ready go..

Crunchy Cheese Biscuits_4726Roll rounded teaspoons of mixture into balls, place about 4cm apart on greased trays. Flatten biscuits with fork, brush tops with a little milk. Bake at 370°F for about 15-20 minutes or until lightly browned. I baked the biscuits at 370°F (190°C) for 20 minutes.

Crunchy Cheese Biscuits_4733Cool on on a tray.

Crunchy Cheese Biscuits_5217_2Serve and keep the remainder in an airtight container

Crunchy Cheese Biscuits_5084I crunched mine until the tin was empty…that’s when I stopped.  I hope you enjoy them too….

Crunchy Cheese Biscuits

Preparation time:  20 minutes; Total cooking time: 15-20 minutes; Makes: 45, depending on the size.

Ingredients

  • 125 g (½cup) butter
  • 90g (¾ cup) grated mature cheddar cheese
  • Pinch cayenne pepper
  • 150g  (1 cup + 3 tablespoons) self-raising flour
  • 80g (I cup) crushed Corn Flakes
  • 1 egg lightly beaten
  • Milk for brushing the top

Instructions

  1. Beat butter, cheese and pepper until smooth.
  2. Stir in sifted flour, cornflakes and egg.
  3. Roll rounded teaspoons of mixture into balls, place about 4cm apart on greased trays. Flatten biscuits with fork, brush tops with a little milk.
  4. Bake at 370°F for about 15 minutes or until lightly browned. Cool on trays.

Points to Note

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the biscuits at 370°F (190°C) for 20 minutes.
  2. I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My advice: please use a weighing scale for best results
  3. If you use all-purpose flour add 1teaspoon baking powder for every 125g (1 cup) flour.
  4. I am now lining trays with parchment paper because the cookies tend to burn underneath (my oven is not very modern…)

Last updated: 15 March 2015

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

36 thoughts

  1. These look wonderful, I can’t wait to try them out in my kitchen. Extra thanks for the Metric to Standard measurement conversions! Great recipe, super-fun blog!

    1. Please feel free to try them, they are so easy to make. I only use metric measurements but after blogging for a while I realized people use other measurements so I now try to convert everything to make it easy for my readers. Thanks for stopping by and have a lovely weekend!!

    1. Easy to make, ready in a few minutes, give it a go gal…thanks for dropping by. I shall be trying Cauliflower soup soon. Will give you a feedback. Have a great week!

    1. Hi It’s great to hear from you, you are one of my favourite inspirations. Thanks for the follow too and for liking my posts. I really appreciate, always. Take care!

  2. Bread and cheese … how can one pass that up! Or perhaps if it is more cookie like then so much the better lol.

    The cayenne part intrigues me. Does it give it a little bite? Or is it so sublte that only a hint of flavor comes through? And oh …. I am similar to you in that I have all my ingredients out before baking. Sometimes I will even go as far as having them all premeasured too before starting (like you seem to do nod nods).

    Wonderfull photos … and a lovely dish to put the cookie-biscuits in.

    1. You are very organized, thanks for the compliments. The cayenne gives a subtle hint of flavour, although I don’t think one really tastes it. Thanks for browsing around and for leaving me two notes. I appreciate!

    1. Ha ha somebody called them Bis-Cookies, If you do try please give a feedback. Thanks for stopping by and for taking time to write a note!

  3. These look so yummy! They almost look like crackers. I am going to the mountains this weekend and I believe I will be making these to take with me. Thanks for the idea!!

  4. Hi there from SW France, I’ve just come across your gorgeous blog….and I’m loving these Crunchy Cheese Biscuits….or rather I know my kids are going to adore them being the cheesie biscuit fiends that they are! Thanks so much, now a bookmarked rainy day recipe!

    1. Thank you so much for visiting and for leaving me a happy note, I have been to your blog and I love your story. One day I want to live like you and just eat fresh eggs like you! You are welcome to visit my blog at any time. I have followed yours! My Daughter is in Lyon right now in Jean Moulin University for an exchange programme. So you can see why I’m so excited about France!!!

        1. What a pleasant surprise. Thank you so much for trying out the cookies and for promoting myfavouritepastime on your Facebook page, I truly appreciate. I have been to see your Facebook page and its awesome. I have not yet opened a Facebook account but when I do you are the first person I will link to. I will ask my daughter in France to check out your Facebook page. Have a great weekend!!

        2. Omg I am so happy that your kids loved the cheese biscuits, and even happier to know that they made them themselves. They are easy to make, my kids loved them too. Thanks so much you have made my day! I have to try a recipe from your site, will let you know the outcome. Have a great weekend and thanks for the networking spirit!!!

    1. Thanks so much for stopping by my blog and for leaving me a note. If you so make anything, please give me a feedback. I look forward to your posts!

  5. Big biscuits fans in our house and right now we have two blocks of cheese that need some using up now. This recipe may be the exact right marriage of tasty and practical. Thanks for sharing!

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