Savoury biscuits

Press, 14 March 1977, Page 12

Savoury biscuits

CELIA TIMMS

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In comparison to the vast array of sweet biscuits displayed in every supermarket and dairy, there is little choice of cheesey or savoury biscuits. Many folk enjoy a cheese biscuit if only as a change from sweet ones, so here are some suggestions. WALNUT CHEESE BISCUITS Walnut Cheese Biscuits have the additional attraction of nuts. Ingredients make about 24-30, depending on size they are cut. You will need: 4oz flour 2oz butter 3oz grated tasty cheese | teaspoon mixed mustard 1 egg-yolk Pinch of cayenne and salt Lemon juice 2oz chopped walnuts Method: Rub butter and cheese into the flour, sifted with cayenne and salt. Lightly beat egg-yolk with the mixed mustard and use just enough cold water to blend both ingredients. Add to flour and mix to a firm dough using more cold water if necessary. Lastly add a squeeze of lemon juice

and the walnuts and blend well. Roll out on lightly floured surface to about a quarter-inch thickness or slightly less and cut into rounds or fingers. Bake at 400-425 until lightly tinted and crisp. CHEESE BUTTONS Cheese Buttons are stronger in flavour and are rolled in coconut before cooking. The recipe makes enough for an average trayful. You will need: 4oz butter 4oz flour 1 level teaspoon baking powder i teaspoon salt A good pinch of cayenne i teaspoon dry mustard 4oz grated mature cheese Desiccated coconut. Method: Soften butter then add the flour sifted with the salt, cayenne, baking powder and mustard and beat with a wooden spoon until smooth. Add cheese and mix in lightly. Roll into tiny balls and toss each one in coconut. Place apart on greased tray and bake at 350 for 12-1.5 minutes. Note: To make a dryer biscuit, coconut may be added to the mixture in addition to tossing the biscuits in it. CHEESE STRAWS Cheese’ Straws, frequently served as a final course to dinner in the past, are seldom seen nowadays. I think that is a great culinary loss, so I include a recipe for them. You will need:— $ 4oz butter 4oz plain flour 4oz finely grated mature tasty cheese 3oz fine soft breadcrumbs Salt Cayenne Mustard

Lemon juice. Method: Soften butter and beat until creamy. Sift flour with j teaspoon each of salt and cayenne pepper and L teaspoon mustard, and work into the butter. Beat until smooth. Add breadcrumbs and cheese and a squeeze of lemon juice and only enough water to form a stiff dough. Roll out on lightly floured surface to | inch thickness and cut into julienne strips 2-3 inches in length and a quarter inch in width. Place on a greased oven tray, using an egg slice to lift them, and bake at 325 until crisp and lightly coloured. They can be eaten hot or cold and can be re-heated successfully. CHEESE WAFERS Crunchy Cheese Wafers have a tomato flavouring and the crispness of cornflakes. You will need:— 1J cups flour 2 cups crushed cornflakes 4 oz grated cheese 1 teaspoon salt I teaspoon dry mustard i teaspoon cayenne 4 oz butter Tomato sauce Milk

Method: Sieve flour with salt, mustard and cayenne and rub in the butter. Mix tomato sauce with milk to make one-third of a cup of liquid and add to the dry ingredients. Add crushed cornflakes and mix to a stiff dough. Roll out very thinly on lightly floured surface

and cut with scone cutter or sharp knife. Bake for 15 minutes at 375 or until lightly coloured. CHEESE AND LEMON SNAPS Lemon Cheese Snaps are flavoured with lemon and walnuts and can be iced with a cheesy icing. You will need:— One-third cup of butter | cup finely grated cheese 3 oz cream cheese Two-thirds cup sugar 1 egg-yolk 1 teaspoon grated lemon rind 1 dessertspoon lemon juice One-third cup finely chopped walnuts 1} cups flour | teaspoon salt I teaspoon cinnamon Bicarbonate of soda.

Method: Cream butter with both cheeses then add sugar and beat well until light and fluffy. Add the egg-yolk, lemon rind and juice and then work in the sifted dry ingredients with a wooden spoon. Lastly add nuts and roll out on floured surface to an eighth of an inch in thickness. Cut into rounds and place on greased oven tray. Bake at 350 for 8-10 minutes or until edges only are lightly browned.

Icing When cold, sandwich biscuits together with the following icing:— 1 oz cream cheese 1 oz butter 1| cups icing sugar 1 teaspoon lemon juice

Method: Cream butter with the cream cheese then beat in sieved icing sugar and add lemon juice. Beat well and spread half of the biscuits with it. GOUGERE AU FROMAGE Gougere au Fromage can be served not with a cheese sauce, as a savoury with dinner, or cold, cut in small slices. You will need:— 4 oz butter 5 oz plain flour 1 cup boiling water 4 eggs Salt Nutmeg 21 oz finely grated wellflavoured cheese Beaten egg to glaze. Method: Grease and lightly flour a baking tray and mark a circle on it with the bottom of a floured tin, about six inches in diameter. Place butter and water in a pan and bring to the boil. Remove from heat and add flour sieved with a pinch of salt and a tiny pinch of nutmeg. Stir well and return pan to stove. Cook gently, stirring until a smooth ball forms and mixture comes away from sides of pan. Break eggs into a basin and beat lightly. Remove flour mixture from heat and leave to cool-then add beaten eggs a little at a time, beating well after each addition. Add 2 oz grated cheese. The mixture should now' have formed a thick paste. Beat very w r ell until quite smooth and put into an icing bag fitted with a plain J inch nozzle. Pipe a ring of the paste over floured mark on baking tray, then two more on top of first — making three layers. Glaze with beaten egg and sprinkle with remaining cheese. Bake at 350-400 until well risen, about 15 minutes.