With Crushed Cornflakes..
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 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.
I 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…
Crunchy Cheese Biscuits
Preparation time: 20 minutes; Baking Time: 15-20 minutes; Makes: 45, depending on the size.
- 125g (½ cup + 1 tbsp, 1 stick + 1tbsp, 8 tablespoons ) butter
- 90g (3oz) grated mature cheddar cheese
- Pinch cayenne pepper
- 150g (1 cup + 3 tablespoons, 5oz) all-purpose flour
- 1¼ teaspoon baking powder
- 80g (I cup) crushed Corn Flakes
- 1 egg lightly beaten
- Milk for brushing the top
- Preheat the oven to 375ºF (190ºC) ten minutes before using. Line a large baking sheet with parchment. Sift the flour and baking powder. Set aside.
- Beat the butter, cheese and pepper until smooth.
- Stir in the sifted flour, cornflakes and egg.
- Roll rounded teaspoons of mixture into balls, place about 1.5 inch (4cm) apart on the prepared baking sheet. Flatten the biscuits with a fork and brush the tops with a little milk. Bake 15-20 minutes or until lightly browned. Cool on trays.
- For cup measures: 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. I use a 240ml American cup.
Points to Note
- 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 375°F (190°C) for 20 minutes.
- Please note you can also use self raising flour and omit the baking powder.
- Last updated: 10 June 2019
Step By Step Photos
Please always remember to assemble all ingredients before you start. Makes everything much easier!
Place the cheese, butter and cayenne pepper in a bowl (if using cayenne).
Cream until light and fluffy. Looks so good…
Stir in sifted flour, cornflakes and egg.
It should form a firm but not hard mixture like this one here. and we are ready go..
Roll rounded teaspoons of mixture into balls, place about 4cm apart on greased trays. Flatten biscuits with fork, brush tops with a little milk. Bake for 15-20 minutes or until lightly browned. I baked the biscuits at 375°F (190°C) for 20 minutes.
Cool on on a tray.
Serve and keep the remainder in an airtight container
I crunched mine until the tin was empty…that’s when I stopped. I hope you enjoy them too….
myfavouritepastime.com Last updated: 10 June 2019