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17 Aug 2016
Sophie Toohey

Good Taste: Cheese Biscuits




130 grams of plain flour
2 tablespoons of corn flour
120 grams of freshly grated parmesan
1 teaspoon of salt
1/8 teaspoon of cayenne pepper
125 grams of unsalted butter, chilled and diced
1 tablespoon of lemon juice

Method to the Goodness

  • Combine the flours, cheese, salt and cayenne into a food processor
  • Add butter and process until mixture is crumbly.
  • Add lemon juice and process only until the mixture starts to form a ball. Once the dough is off the sides of the bowl, stop the processing (you don’t want to overwork it)
  • Remove dough and knead lightly on a slightly floured work surface.
  • Divide dough into two
  • Roll each half into a 30cm long cylinder that has the height of about 3-4cm in diameter.
  • Place on a flat baking tray and freeze until ready to use
  • Preheat the oven to 180 degrees C
  • Lightly grease a flat biscuit tray or line with baking paper
  • Cut the rolls into 1cm slices and arrange on trays
  • Bake for about 15-20 minutes or until golden and cooked (keep an eye on them as you don’t want to over bake)
  • Remove from oven and cool on wire rack

Pour Champagne and eat!


This recipe is from the fabulous Elise Pascoe’s book “Four Seasons of Food and Wine.”

A big thank you to Vicki for making the biscuits for us and to the De Bortoli family for your generous supply of bubbles.



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