These Crisp Biscuits Have a Cheesy Tang

New Zealand Journal of Agriculture, Volume 101, Issue 5, 15 November 1960, Page 544

These Crisp Biscuits Have a Cheesy Tang

THESE savoury biscuits with a crisp shortbread texture are simple to make and keep well in an airtight container. The uncooked dough may be stored in a refrigerator for up to two weeks and the biscuits can be sliced and baked as needed. Ingredients j lb of mild cheese 1 lb of flour (grated) i teaspoon of mustard J lb of butter (optional) Beat the butter and cheese to a cream and blend in the flour and mustard to make a very stiff dough. Knead the mixture with the hands if necessary.

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Divide the dough in half and shape it into two rolls each 12 in. long . and 2 in. in diameter. Wrap the rolls in waxed paper and chill in the refrigerator until firm (at least three hours). Slice the chilled dough into J in. slices and place on ungreased oven trays. Bake at 400 degrees F for 12 to 15 minutes until light golden-brown. Remove the biscuits from the tray immediately and let them cool on a wire rack. If desired, one cup of finely chopped nuts may be added to the dough, or the baked biscuits may be frosted with a thin, tart lemon icing made from one teaspoon of butter, two teaspoons of lemon juice, and half cup of icing sugar.

NAOMI F. BANKS,

Home Science Instructor, Department of Agriculture, Auckland