Crunchy Cheddar Cheese Cookies

Please make sure you add some cayenne pepper to this recipe. It gives a really pleasant and peppery taste and combines well with the cheese. I wish you a happy baking!

Crunchy Cheddar Cheese Cookies

Preparation time: 20 minutes + 1 hour chilling time; Baking time: 15-18 minutes; Makes: 35-50 depending on thickness

Ingredients

  • 190g (1½ cups) flour
  • ¼ teaspoon baking powder
  • ½ teaspoon salt 
  • ½ teaspoon cayenne pepper
  • 125g unsalted butter diced, room temperature
  • 2 tablespoons grated Parmesan cheese 
  • 125g (4oz) grated cheddar cheese 
  • 2-4 tablespoons water (I usually add 3 tablespoons)

Instructions

  1. Preheat the oven to 375ºF (190ºC) convection setting or 400ºF (200ºC) regular setting. Line two large cookie sheets with parchment. Sift or whisk the flour, baking powder, salt and cayenne into a bowl. Rub in the butter.
  2. Stir in the cheeses and add enough water to make a soft dough. Knead the dough, gently, on a lightly floured surface until smooth. Shape the dough into a 16 inch (40cm) sausage. Wrap in cling film and chill in the fridge for 1 hour.
  3. Remove from the fridge and cut into¼ inch (5mm) thick slices. and place 1½ inch (4cm) apart on the prepared baking sheets. Bake 15-18 minutes or until light golden. Let cool on baking sheet before transferring.
  4. 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 375ºF (190ºC) convection setting for 15 minutes.
  •  Crunchy, slightly peppery and addictive…

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Step By Step Photos 

Sift or whisk the flour, baking powder, salt and cayenne into a bowl.

Rub in the butter.

Stir in the cheeses

Add enough water to make a soft dough. Knead the dough, gently, on a lightly floured surface until smooth.

Shape the dough into a 16 inch (40cm) sausage. Wrap in cling film and chill in the fridge for 1 hour. Remove from the fridge and cut into¼ inch (5mm) thick slices. and place 1½ inch (4cm) apart on the prepared baking sheets. Bake 15-18 minutes or until light golden. Let cool on baking sheet before transferring.

myfavouritepastime.com

myfavouritepastime.com

Author: Liz

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

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