I don’t know about you, but I seem to have an abundance of herbs in my garden at the moment. So I decided to throw some into my favourite cheese biscuit recipe, and it’s amazing. You can use any herbs from your garden for these cookies. And feel free to use any cheeses from your fridge, this is just a guide, you’ll need 150g in total.
75g cheddar (or gruyère or mature gouda)
75g parmesan
100g cold butter
125g flour
1 tbsp sage, chopped
1 tbsp rosemary, chopped
1 tbsp parsley, chopped
1 tsp thyme leaves
salt and pepper
herbs, to decorate
Makes 40
Roughly chop the cheddar and grate the parmesan. Cut the butter into cubes and put into a food processor with the cheese, flour, herbs and a bit of salt and pepper.
Blitz until it resembles breadcrumbs, then add 1 tablespoon of water and blitz again so that a dough ball forms.
Shape the dough into two 4cm logs.
Wrap the dough logs in cling film. Chill in the freezer for 30 minutes.
After 30 minutes, preheat the oven to 160°C fan.
Unroll the dough logs and cut into 5mm thick slices. Arrange the biscuits on a baking tray lined with baking paper and stick a herb onto each cookie for decoration. Bake in the preheated oven for 20 minutes.
Serve warm or put on a wire rack and leave to cool.
