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FOOD
Gruyère and Black Pepper
Savoury Biscuits, by Sophie Carey
Makes: 25 biscuits
Prep time: 30 minutes (plus 1 hour of chilling time)
Bake time: 15 minutes
Ingredients
• 200g white flour
• 150g butter (chilled and cut into cubes)
• 150g Gruyère (grated)
• 1 tbsp black pepper (freshly ground is best, aiming for coarse ground rather than fine)
• 1 egg (for an eggwash)
Method
1. Either using your hands or a food processor, rub the butter into the flour until it looks like coarse breadcrumbs
2. Add the finely ground cheese and the pepper and knead lightly until a dough forms; it should be on the drier side. If
the dough will not come together, add a tablespoon of cold water
3. Once the dough has come together, wrap it in clingfilm and chill for 30 minutes
4. Preheat the oven to 190°C Roll the dough out to the thickness of a £1 coin and cut out rounds, place them on a
baking sheet and chill again for 10-15 minutes
5. Brush the biscuits with eggwash and sprinkle with more cheese. Bake the biscuits for 10-15 minutes before cooling
on a wire rack
Recipe courtesy of trewithendairy.co.uk and cotswoldflour.com
Photo: Nick Hook Photographer