Hazelnut and cheddar biscuits recipe

Makes: around 32


200g plain flour
100g butter, softened
75g Castello Tickler Cheddar finely grated
60g hazelnuts
2 large eggs, one whole and one separated into yolk and white
Salt and pepper


Line two large baking sheets with grease proof paper.

Put the hazelnuts into a food processor, blitz to a fine crumb, then add the egg yolk, 50g of Castello Tickler Cheddar and the remaining ingredients and blitz again to form a soft dough.

Place a large piece of cling film on your work surface and tip out the sable dough. Bring together with your hands, forming it into a sausage shape about 25cm long. Wrap tightly in the cling film, pinch each end between your fingers and roll along the work surface to form a firm roll.

Unwrap the roll and brush it with a little of the remaining egg white and sprinkle the remaining 25g of Castello Tickler Cheddar over it. Re-roll in the cling film and freeze for 20 minutes, or until firm (do not freeze it).

Preheat your oven to 180c/gas mark 4.

Unwrap the roll of sable dough and cut it into 5mm thick rounds with a sharp knife, placing them on the baking sheets as you go.

Bake for 20-25 minutes until just golden, leave to cool on the tray before serving with slices of Castello Tickler Cheddar.

Will keep for up to a week in an airtight container.
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