Cheddar biscuits

Tam West

At their best served warm, these rich little cheddar biscuits are perfect with a cold beer. See Kathy's tips for baking them below the recipe.

Ingredients

125 g	Butter, softened
1 small	Egg, separated
250 g	Tasty cheddar, grated (Main)
1 pinch	Cayenne pepper, large (Main)
½ tsp	Salt
1 cup	Plain flour, plus extra for rolling
¼ cup	Walnuts, heaped, chopped; I used fresh New Zealand walnuts
1 pinch	Black sesame seeds, for sprinkling

Directions

1. Place the butter in a food processor and process for 30 seconds. Add the cheese and process for a further 30 seconds or until creamy. Take care not to overwork the cheese.
2. Add the egg yolk, cayenne pepper and salt and process to just combine. Add the flour and process until a dough is formed.
3. Turn out onto a lightly floured bench and bring together using a little extra flour, but only if sticky. Cut dough into two pieces. Roll each piece into 2 logs, each 24cm long. Wrap and place in the fridge to firm up, at least 1 hour.
4. Meanwhile, heat the oven to 190C. Line 2 oven trays with baking paper. Lightly whisk the egg white.
5. Remove one piece of dough from the fridge and cut into thin slices (about ½ cm). Place on the tray, a little apart, and prick each with a fork. Lightly brush with egg white and sprinkle over walnuts and seeds.
6. Place in the oven and bake for 10-12 minutes until golden brown. Turn tray during baking if necessary. Remove from the oven and leave for about 2 minutes before transferring to a wire rack.
7. Repeat with the remaining dough.

Kathy recommends

• Keep the cheese dough well chilled so biscuits keep their shape during baking.
• Make up trays of uncooked biscuits and keep in the fridge until ready to bake.
• Cooked biscuits can be reheated.

More of Kathy's party food ideas

• Olive flat bread
• Fish cakes with spicy cucumber salad
• Witlof with peking duck and mango