Cheese & Herb cracker biscuits

[judydawn]

Name of Recipe: Cheese & Herb Biscuits (adapted from Aust. Good Taste Magazine)
Number of People: Approx 40 biscuits
Ingredients:
Fresh Chives (to equal 1 tblspn chopped) (parsley an acceptable alternative)
40g low fat cheddar cheese, diced (you can use full fat cheese)
150g plain flour
1/4 tspn baking powder
pinch of salt
40g butter, diced
60ml cold water
milk to brush

Preparation:
Preheat oven to 200^oC.
Place roughly chopped chives and cheese into the TM bowl.
Grate 8 sec/speed 8.
Add flour, baking powder and salt into the TM bowl.
Add the diced butter and on locked lid position, press the turbo button 3 times to mix.
Add the water. Knead l minute.
Form into a ball and wrap in plastic wrap. Leave on the bench for 15 minutes.
Roll out 2mm thick between 2 tray liners or gladbake. If you have a pasta machine, it would be perfect to obtain even thickness.
Cut out shapes with a 5cm cutter, place on lined trays and brush with milk.
Bake 10 minutes or until golden brown. (I placed my tray on the middle rung in an electric oven)
Remove from oven and leave the biscuits on the tray to cool completely, 30 minutes.

Tips/Hints:
These biscuits puff up and are very moorish. It is important to get the thickness correct.  I always find my dough is thicker in the middle once I have rolled it so I cut out the first lot of biscuits from the edge of the dough then rolled the dough again. Once they were cut out, if any biscuits were thicker than 2mm, I used my fingers to flatten them to the required thickness. It takes some time to roll and cut so, after the first tray was filled, I popped them into the oven and by the time they had cooked the second lot were ready to go in.
There are other cheese biscuits on the forum but I checked their ingredients and this one is different so I thought I'd share it with you.

Tips/hints from members

KerrynN - I rolled mine through my pasta machine to get a consistent thickness.
My learning from this one - don't leave them too long in the oven as they go from lovely brown to burnt very quickly.

jo nz - made this as "cheese and onion" crackers - I had some onion flakes I was looking to use.

Denzelmum - Made these with dried chives.

Lozzylooloo - Made these using garlic chives from the garden and a normal tasty cheese.  Yummy but lacking a little oomph - I would be more generous with the chives next time.  Definitely the ones I had rolled thinner were tastier - the fatter ones too doughy tasting? Made again because they are great, but decided to try the onion flakes variation, and used a vintage, sharp, crumbly cheddar, and upped the amount to about 60g.  So, so yum!! Definitely worth using a more bitey cheese, and we loved the onion addition.  I found the rolling/cutting/re rolling tedious last time, especially as I still went too thick, so decided to try a "roll, chill, cut into slices" approach with the dough. It worked, but whether because of the extra cheese, the freeze time, or the extra thinness, some of them browned noticeably around the edges, but they still taste fine. I think if I owned a pasta roller that would be my preferred method, but in the meantime I will roll and chill and slice again next time I make them.

[cookie1]

I've just printed these off Judy. They sound lovely.

[judydawn]

I found these biscuits softened after being left in a plastic container overnight so today, whilst making bread at 220^oC, I popped them back into the oven for 4 minutes to crisp them up again.

[NICKY 74]

i love it when searching for something to make today and i have all the ingredients!!!!
these are top of my list, thanks judydawn 

[trudy]

These sound nice Judy.  I wonder if you could put them once cooked into a dehydrator to dry out which should keep them crisp for longer.  Must give it a try once mine arrives!!!

[NICKY 74]

yum yum yum!!! 

first tray just come out of the oven, delicious, i hope there are some left before i get the french onion dip made!
great recipe judydawn thankyou 

[judydawn]

I have no idea Trudy, will await your trial and results 
Once they had their second baking, they stayed crisp to the end. 

[achookwoman]

These sound lovely, Judy.  Will make when we get home.

[KerrynN]

Made these yesterday. Very good recipe! It feels great to be able to make biscuits that look and taste better than those you would buy! I rolled mine through my pasta machine to get a consistent thickness. This was so quick and easy that I will certainly be making these again and I will have to start thinking about different flavour combinations to try too.

My learning from this one - don't leave them too long in the oven as they go from lovely brown to burnt very quickly!

[Lady Ding]

Thanks for this. I didn't have chives but used parsley instead. My 3 year old loved it. He kept on coming back for more. I guess this will be a regular  in our home. 

[judydawn]

My pleasure Lady Ding, glad your little boy liked them so much.

[Lady Ding]

Yes, we've been trying to be healthy and not buy commercial biscuits anymore because of all the preservatives and stuff that make our little ones sick. Now I'm trying to find some good recipes to try online and this forum is really great!

[ElsieD]

From the picture, it looks as though these are more of a cracker than what I would call a biscuit.  Or do my eyes deceive me?

[Halex]

JD can you make these with full fat cheese.
Making dip for later and was going to make foccacia from edc but i thought these would be nicer.

H

[judydawn]

Yes, Elsie they are cracker biscuits.

Hally, full fat cheese would be fine.