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Made for Grape Lunch at Holly Cottage, 2nd Feb
(see Hazel at the Hill & Wellie get stuck in!)
Preparation time 20 mins, plus at least 20 mins chilling time
Cooking time: 15-20 mins
Makes 24 biscuits
125g plain flour
100g butter, diced and chilled
100g coarsely grated cheese (you choose!)
1 tblsp. Chutney (and you get to choose again....)
1. Tip the flour into a food processor with the butter and whizz until the mixture resembles fine breadcrumbs. Stir in the cheese and 1-2 tablsps. cold water, until the mixture combines to form a dough. Shape into a ball, wrap in clingfilm and chill in the fridge for at least 20 mins. (Can be chilled for up to two days in the fridge before baking, which is useful...)
2. Preheat the oven to 200c, gas 6. Line a baking sheet with baking parchment. Lightly dust a work surface with flour and roll out the pastry into a rough rectangle, about 20cm x 40cm and 5mm thickness.
3. Using a knife or spatula, spread the chutney very thinly over the pastry. Roll up the pastry, starting from the longest edge, to form a log. Using a serrated knife, slice evenly into discs about 1cm thick and arrange on the baking sheet. Bake for 15-20 mins until gordon brown. Allow to cool slightly on a wire rack and serve either warm or cold.
Wellie says: Not wanting 24 biscuits all tasting the same, I made half of the pastry mixture with Stilton and no chutney, and half with cheddar and homemade Damson Chutney. Unfortunately, the Stilton ones were just as moorish as the Cheddar & Chutney ones. Weren't they Hazel?!
(see Hazel at the Hill & Wellie get stuck in!)
Preparation time 20 mins, plus at least 20 mins chilling time
Cooking time: 15-20 mins
Makes 24 biscuits
125g plain flour
100g butter, diced and chilled
100g coarsely grated cheese (you choose!)
1 tblsp. Chutney (and you get to choose again....)
1. Tip the flour into a food processor with the butter and whizz until the mixture resembles fine breadcrumbs. Stir in the cheese and 1-2 tablsps. cold water, until the mixture combines to form a dough. Shape into a ball, wrap in clingfilm and chill in the fridge for at least 20 mins. (Can be chilled for up to two days in the fridge before baking, which is useful...)
2. Preheat the oven to 200c, gas 6. Line a baking sheet with baking parchment. Lightly dust a work surface with flour and roll out the pastry into a rough rectangle, about 20cm x 40cm and 5mm thickness.
3. Using a knife or spatula, spread the chutney very thinly over the pastry. Roll up the pastry, starting from the longest edge, to form a log. Using a serrated knife, slice evenly into discs about 1cm thick and arrange on the baking sheet. Bake for 15-20 mins until gordon brown. Allow to cool slightly on a wire rack and serve either warm or cold.
Wellie says: Not wanting 24 biscuits all tasting the same, I made half of the pastry mixture with Stilton and no chutney, and half with cheddar and homemade Damson Chutney. Unfortunately, the Stilton ones were just as moorish as the Cheddar & Chutney ones. Weren't they Hazel?!
- and I'd serve them warm. With butter on the stilton ones....
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