Savoury Cheese & Red Pepper Biscuits!

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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!

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Check out my spring onion biscuits and my courgette and tomato lovelies!

Makes 28 2.5 inch biscuits

Ingredients:
100g grated cheddar
100g plain flour
100g unsalted butter
A large red pepper
1 shallot
1/2 tsp of black pepper

Method:
1. Blitz the red pepper and shallot in a food processor, squeeze out as much water as possible and out to one side.

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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.

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4. Cut the biscuits out and place on a tray covered in baking powder.

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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.

Perfect!

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 πŸ™‚

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  1. Pingback: 100 Happy Days- Day 27: | Did She Really Just Say That?

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