Gruyere & Black Pepper Savoury Biscuits
Ingredients
200g All-purpose Regenerative White Flour
150g Butter (chilled and cut into cubes)
150g Gruyère Cheese (grated)
1 Tbsp Black Pepper (freshly ground is best, aiming for coarse ground rather than fine)
1 Egg (for an eggwash)
Buy the flour:
Gruyere & Black Pepper Savoury Biscuits
Ingredients
200g All-purpose Regenerative White Flour
150g Butter (chilled and cut into cubes)
150g Gruyère Cheese (grated)
1 Tbsp Black Pepper (freshly ground is best, aiming for coarse ground rather than fine)
1 Egg (for an eggwash)
- Baker: Sophie Carey
- Makes: 25 biscuits
- Prep time: 30 minutes (plus 1 hour of chilling time)
- Bake time: 15 minutes
- Flours used: All Purpose Regenerative White Flour
Method:
- Either using your hands or a food processor, rub the butter into the flour until it looks like coarse breadcrumbs
- 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
- Once the dough has come together, wrap it in clingfilm and chill for 30 minutes
- 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
- Brush the biscuits with eggwash and sprinkle with more cheese. Bake the biscuits for 10-15 minutes before cooling on a wire rack.
For more pro tips for using All Purpose Flour in the UK, check out our All Purpose Flour Section here now!
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