For years now, I’ve been making these little cheesy treats. Every time I want to give a birthday present or a thank you gift to someone, they are my go-to thing because they don’t take too long to knock up and are more than rewardingly delicious. The ratio of cheesiness to spice is also not too overpowering, yet still warming, and can easily be customised to suit your (or lucky recipients) palette.
Chipotle – whether you pronounce it chip-oat-lay or chip-ottle – is still a bit of a pain to get hold of in most large UK supermarkets for some reason unless you can afford to venture into Waitrose or M&S so I’ve always sourced mine online from Cool Chilli Co in London, which I really highly recommend.
I should also say that these little cheesy nuggets pair amazingly well with my best ever roasted tomato soup, which I shared the recipe for a while ago. They dip really well without falling to bits and are a nice change every once in a while from bread (and I *love* bread!)
Cheese and chipotle biscuits
- 230g cold butter
- 270g plain flour
- 100g hard cheese (I like Bookhams Twineham Grange cheese, but you can easily substitute something like Parmesan or Gruyère if you can’t get hold of it)
- 1 teaspoon of chipotle powder
- ½ teaspoon of garlic powder
- Extra chilli flakes and sea salt for sprinkling (optional)
Start by making the dough. Grate the cheese as coarsely as you can, as this helps you to get a nice flaky biscuit at the end. Add to the cheese the cold butter, flour and spices and mix everything lightly.
Rub the mixture together through your fingers, as though making breadcrumbs and gradually it will come together and form a dough. Wrap the dough in cling film and rest it in the fridge for about 30 minutes to firm up.
When ready to bake, preheat your oven to 180 degrees centigrade and take the dough back out of the fridge. Roll it, on a floured surface, to a thickness of between 0.5-1cm – somewhere around 7mm is what you’re looking for.
Use a round cutter (or use a knife to cut squares instead) and transfer the cookies to a baking tray, keeping at least 2cm between each one. If you like a little extra kick, sprinkle the tops with additional chilli flakes and a scant shake of sea salt for good measure.
Cook the biscuits in the oven for about 15 minutes, turning once so that they brown evenly. Cool them on a wire rack and then tuck in.
The buttering board I’ve used above is by Norwegian designers Darling Clementine in a black graphic.