Ingredients
1 cup plain flour
1 cup wholemeal flour
0.5 salt
1 cup cheddar cheese
grated
100g butter
diced and chilled
3 egg yolks
1 tbsp iced water
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 food processor
- 1 medium bowl
- 1 plastic wrap
- 1 rolling pin
- 1 cookie cutters
- 1 baking tray
- 1 baking paper
- 1 wire rack
Instructions
- In a food processor add flours, salt and cheese. Blend until combined (about 10 seconds).
- Add butter; pulse until it has a breadcrumb texture.
- With the motor running, pour in water and egg yolks – it will look like small grains.
- Stop the motor, turn mixture into a medium bowl and kneed together with your hands.
- Once in a ball, flatten into a disc, wrap in glad wrap and pop into the fridge for 20 minutes to firm up.
- Preheat oven to 180C. Roll out dough on a floured board until 2 cm thick. Grab the kids and their favourite cutters and start cutting shapes.
- Place on a baking tray with baking paper and cook for 15 minutes.
- Cool on wire rack.
Notes
Tip
When working the pastry, try not to kneed it for too long; as soon as it is well combined, let it cool down in the fridge.
Variation
You can top them with ham, roast chicken, vegemite and butter or just eat them as is.
Variation
These are also great for adult parties as a crouton for smoked salmon and cream cheese.
Storage
These biscuits store well in an airtight container for about a week.
