Cheddar, Parmesan & Thyme Biscuits

Ingredients

175 gm Plain Flour

½ Cup Parmesan Cheese, finely grated

½ Cup Jack’s English Cheddar, grated

125 gm Butter, cubed

1 tbls Cold Water

2 tbls Thyme Leaves

Cooking Method

In a food processor, place the flour, grated Jack’s English cheddar and grated parmesan. Pulse for a couple of seconds until the ingredients are just combined.

Add the water, butter and thyme leaves, pulse until the mixture starts to come together.

Turn the dough out onto a lightly floured board and knead lightly. Divide the dough into 2 portions, gently roll each portion into a log shape and cover with cling film.

Place the dough in the fridge for 1 hour to firm up.

Once the dough is firm, preheat the oven to 180℃. Remove the cling film and slice the log into approximately ¾ centimetre biscuits. Place on a baking tray lined with baking paper and cook for 20-25 minutes or until golden brown.

Cool on a wire rack.

Cook’s Tip

The dough can be kept in the fridge for 1 week before baking or in the freezer for 2 months before thawing and baking.