Cheddar star biscuits

Cheddar star biscuits



  • 1 cup plain flour
  • one  cup wholemeal flour
  • half a teaspoon salt
  • one cup cheddar cheese, grated
  • 100g butter, diced and chilled
  • 3 egg yolks
  • 1 tablespoon iced water


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.

Cook on wire rack.


  • 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.
  • These biscuits store well in an airtight container for about a week.
  • You can top them with ham, roast chicken, vegemite and butter or just eat them as is.
  • These are also great for adult parties as a crouton for smoked salmon and cream cheese.
  • Recipe created by Camilla Baker for Kidspot, New Zealand best recipe finder.

Serving Suggestions


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