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!
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!