I’ve been trying to get Noah to eat cheese, but he doesn’t like to eat it on its own. Recently, I noticed that he eats cheese-flavoured snacks, so I decided to bake some cheese biscuits with him.
I’ve actually baked cheese biscuits before, but couldn’t remember which recipe I used, so I turned to one of my favourite recipe books: The Cookie and Biscuit Bible
*, and found a recipe for cheese sticks. I modified it slightly, by omitting the mustard powder, salt, and pepper, because I figured that the cheddar cheese would be flavourful enough (and also because I didn’t have either the mustard powder or pepper in my kitchen).
I found that the amount of flour listed in the recipe was way less than what I needed, so I added generous amounts of it, till I was satisfied with the texture of the dough. Noah got pretty bored waiting for me to finish preparing the dough, as his only role in the preparatory stages was to sieve the flour. He did enjoy trying to help me to roll the dough out, and had a lot of fun using the biscuit cutters too.
Busy with the biscuit cutters
Some of the cheese biscuits we made
Cheese Biscuits
115g plain flour (I think I ended up using double this amount. I would suggest that you start with 115g first, then add more if necessary.) 5ml / 1 tsp mustard powder (I omitted this.) Pinch of salt (I omitted this.) 115g butter 75g grated Cheddar cheese Pinch of cayenne pepper (I omitted this.) 30ml / 2 tbsp water (I didn’t use this, as my dough was too wet to begin with.) 1 egg, beaten
1. Preheat the oven to 200°C, and grease two baking sheets. 2. Sift the flour, mustard powder, and salt into a bowl, and rub in the butter until the mixture resembles fine breadcrumbs. (You can watch this video on how to rub in the butter, if you’re unsure of how to do it.) 3. Stir in the grated cheese and cayenne pepper, then sprinkle the water in. 4. Add half the beaten egg, mix to a firm dough, and knead lightly until smooth. 5. Roll out the dough pastry on a lightly floured surface, and use the biscuit cutters to cut the dough into your desired shapes. 6. Arrange the biscuits on the baking sheets, brush with the remaining egg, and bake for 8 to 10 minutes, until golden brown. 7. Leave the biscuits on the baking sheets to cool slightly for about one to two minutes, then transfer them to wire racks to cool completely.
*This is an affiliate link, which means that if you buy the book after clicking on this link, a few cents from this sale goes to Noah’s book fund, at absolutely no cost to you.
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