Gruyere Biscuits

 

Gruyere Biscuits

125g plain flour
100g unsalted butter, diced
1/4 – 1/2 tsp chilli powder
100g finely grated gruyere cheese
a little milk to brush the tops
dried rosemary to decorate

Put the flour, butter and chilli in a food processor and blitz until the mixture resmbles breadcrums. Add the cheese, pulse again to bring the dough to-gether. Shape into a flat disc, wrap in cling film and leave in the fridge for about 1 hour. Heat the oven to160C, line two baking trays. On a lightly floured board roll out the mixture to a thickness of 5mm. [do this in two hits] Cut out biscuits with a 5cm plain cutter. re-roll any trimmings and cut. Place on the baking trays, brush with a little milk and sprinkle with the rosemary. Bake for about 12 -15 minutes until golden.

 

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