These are great for mid morning or afternoon snacks! Ridiculously easy to make and incredibly moreish! They freeze for around 6 months- but they won’t last that long!
My little girl particularly liked this red pepper batch I made, but using the basic recipe you can add whatever you want to the dough to create some lovely savoury flavours!
Check out my spring onion biscuits and my courgette and tomato lovelies!
Makes 28 2.5 inch biscuits
100g grated cheddar
100g plain flour
100g unsalted butter
A large red pepper
1/2 tsp of black pepper
1. Blitz the red pepper and shallot in a food processor, squeeze out as much water as possible and out to one side.
2. Blitz the flour, cheese and butter in a food processor.
2. Roll out on a floured surface.
3. Press the red pepper and shallots into the dough, gold and roll out until around 3mm thick.
NB: At this point the wetness of the red pepper may make the dough sticky, scatter a large handful of flour on the dough to get it back to the right consistency.
4. Cut the biscuits out and place on a tray covered in baking powder.
5. Bake in a preheated oven at 180 for 10-13 mins until nice and golden.
6. Cool on a wire rack.
7. Biscuits will freeze for 3-6 months, to defrost simply leave at room temperature for 3 hours.
I usually blend up a few different flavours, make up a big batch of cheesy dough, cut into 3 and fill each piece with a different flavour so The Lamb has a variety to keep her going 🙂