Cheese & Chilli Biscuits

This recipe is for all you lovers of chilli!

I’ve been making these power-packed biscuits for the last six years and are usually all eaten in less then two days! They’re just too YUMMY! I’ve tweaked the recipe just a bit from the original, so I’ll write it up from the perspective of how I make them.

Brought to you (and me) by The Australian Women’s Weekly magazine, they would make the ideal gift to give when it’s Christmas or to bring along to a dinner party or to just keep to yourself!

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Cheese and Chilli Biscuits

Makes up to about 50 biscuits depending on what size cookie cutter you use.

They’re suitable to freeze, but I guarantee they won’t last long enough to even worry about freezing them!

You will need:

  • 2 cups (300g) plain flour
  • 1/3 cup (50g) self-raising flour
  • 1 teaspoon of salt
  • ½ teaspoon of mild paprika
  • 250g butter, chopped
  • 2 cups (160g) of finely grated parmesan
  • 2 teaspoons of dried chilli flakes
  • 1 tablespoon of poppy seeds, optional
  • 3-4 tablespoons of tepid water

Now to make…

  • Preheat oven to moderately slow – 160.C/140C fan-forced
  • Sift together both flours, salt and paprika into a medium sized bowl.
  • Rub in the butter
  • Stir in the cheese, chilli flakes, poppy seeds and enough water to make a soft dough.
  • Gently knead the dough on a floured surface with your hands. (There’s no need to be too precious about it, the more rustic looking the better!)
  • With a cookie cutter (size and shape is your own choice) cut out biscuits and place them onto greased oven trays, about 1cm apart.
  • Bake the biscuits for about 30 minutes or until lightly golden brown.
  • Leave to cool on trays or transfer them onto a cooling rack.
  • Eat, Eat, EAT!!

These little delights are best for mouth stuffing straight out the oven with a cooling glass of milk!

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