Best Chilli And Cheese Savoury Biscuits Cookies Recipes

MICK MCGURK'S CHEESE BISCUITS (COOKIES)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Melt butter in a large bowl. I do this in the microwave.
• Add flour, cayenne and salt. Mix well. You can use a hand mixer at this stage.
• Add grated cheese and mix well. You may need to use a wooden spoon to mix. Please use a nice cheese that has some bite.
• Shape dough into one-inch balls.
• Roll in coconut.
• Flatten each ball slightly with a fork.
• Place on a cookie sheet and bake until golden -- about 12-15 minutes. Keep an eye on them, especially if your oven runs hot.

CHILI CHEDDAR BISCUITS

Steps:

• In a large bowl, combine the dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg just until moistened. Add cheese. , Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

CHILLI AND CHEESE SAVOURY BISCUITS (COOKIES)

Steps:

• Combine both of the flours, the chilli falkes and salt in a food prcessor bowl. Whiz until just combined.
• Add cheeses and mix very briefly.
• Add the butter and whiz until the mixture resembles coarse breadcrumbs.
• Add the milk and process until the mixture forms a ball.
• Remove the mixture from the processor bowl and knead lightly on a floured board or clean benchtip. Knead until the mixture comes together and them roll into a log about the diameter of a 50c coin (about1.5 inch).
• Roll the log in baking paper and twist the ends. Chill in the refrigerator until firm enough to slice. The mixture can also be frozen at this stage.
• Preheat your oven to 180°C
• Cut the log into slices about 5mm thick and place the discs on paper-lined oven trays. No need to grease the trays.
• Bake 12-15 minutess or until golden. Remove from the oven and rest on the oven trays for a few minutes (to firm) and then transfer to a wire rack to cool.
• Makes 40-50 biscuits.

3-INGREDIENT PARMESAN COOKIES

Steps:

• In a stand mixer over medium-low speed, mix together the butter, flour and Parmesan cheese, until finely crumbly.
• Add optional fresh chopped herbs and black pepper to taste, and knead until you form a dough.
• Divide the dough in half. Roll each half into an uniform log, about 3 cm (1¼ inches) in diameter.
• Wrap the 2 cylinders into cling film, and refrigerate for 15 minutes.
• Preheat the oven to 180°C ( 350°F) without the fan mode. When using the fan-assisted option, set the oven to 20°C less than conventional oven.
• Cut each log into 1 cm thick rounds, then you can use a cookie cutter to give them a specific cookie form.
• Arrange the cookies on a baking tray lined with parchment paper.
• Brush the surface of each cookie with a bit of warm water or a beaten egg, and sprinkle a tiny amount of extra grated Parmesan or chopped fresh herbs on top.
• Bake for 10 minutes, or until the cookies are golden on top.
• Remove the cookies from the oven, they will still be quite soft. Allow them to cool completely on a baking rack, then serve.
• Store leftovers in an airtight container, and refrigerate for up to 4 days.

CHEESY CHILI

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

CHEESE & ROSEMARY BISCUITS

Steps:

• Heat oven to 180C/160C fan/ gas 4. Put the flours in a bowl and rub in the butter until it resembles breadcrumbs. Stir in the cheese and rosemary, then add the yolk and mix in using a fork. When the mix starts to clump together, use your hands to knead to a smooth dough.
• Take walnut-sized pieces of dough, roll into balls and place on one or two lined baking trays. Flatten slightly with a fork, then bake for 12-14 mins. Alternatively, roll out between sheets of baking parchment and cut into shapes, then bake as before. Cool on the baking sheet for a few mins before moving to a wire rack to cool completely. Store in an airtight container for up to a week.

CHEDDAR ONION DROP BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
• Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Serve warm.