"These double cheese biscuits are the best partner to a glass of wine or bubbly that I can think of! Buttery Cheddar and Devonshire Red for that gorgeous colour, rolled in sesame seeds and baked until crisp. It’s a great way to use up any leftover cheese – anything mature will work well.’’ Martha Collison
Makes 12-16 biscuits
- 175g plain flour
- 125g butter, cold and cubed
- 75g Quicke’s Buttery Cheddar, finely grated
- 50g Quicke’s Devonshire Red, finely grated
- 1 tsp paprika
- 1 tsp black pepper
- 1 tbsp milk
- 1 tsp sea salt
A few tablespoons black and white sesame seeds
- 1.Place the flour, butter, black pepper and paprika into a food processor or large bowl, and blitz (or use your fingers to rub the butter into the dry ingredients) until it begins to clump together (you may need to add a teaspoon of water if it doesn’t look like it will hold!).
- 2.Add the grated cheese and briefly knead to form a dough, roll into a log and wrap tightly in clingfilm. Chill for at least 30 minutes.
- 3.Preheat the oven to 160oC fan and line a large baking tray with baking parchment. Mix together the sesame seeds and salt, then tip onto a board. Brush the outside of the log with milk, then roll in the seeds until completely coated. Slice into 1cm rounds and arrange on the baking tray.
- 4.Bake for 15-17 minutes, until golden brown on top and baked through. Allow to cool before enjoying!