Cheese & Herb cracker biscuits

[Halex]

Have these in the oven, made 19 large ones. I put double chives in as I wanted them green for Halloween. If they arr  a success I will make another batch, if the chives are too overpowering the next batch will be as per recipe.

H

[Halex]

They taste great, the baking powder made them rise & the features dont really show.      b
Next batch will be bones.

[Halex]

Doubled the recipe. Worked perfectly.
Made 55 bones

[*suzanne*]

They are so cool H, well done xx

[judydawn]

Great going Hally.

[Halex]

These go well with the spring onion dip recipe I posted.

H

[jo_nz]

Just made this as "cheese and onion" crackers - I had some onion flakes I was looking to use.  They are yummmmmmm.  Thanks!!  Will do some herb ones next time, but it's pouring down again outside this afternoon, and I'm not game to go out to the herb patch 
Mine don't look too pretty though....I'll blame it on my two "helpers".  The crackers are pretty random sahpes and sizes.

[Denzelmum]

Made this with dried chives. DS keep coming back to have more while still resting on the tray. The thinner one really nice and crispy. Next te will try using pasya roller machine.

[judydawn]

Thin is definitely best Denzelmum, they look great.

[*suzanne*]

they look very tasty denzelmum

[Denzelmum]

thank you Judy and Suzzane. New favourite!

[cookie1]

Oops, another one I need to bump up higher on my 'to make' list.

[Halex]

Oh cooks, these are realy good

[lozzylooloo]

Made these earlier in the week 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? However, very happy with this recipe and had unexpected visitors who helped me get them all eaten within hrs of being made

Made again today 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

I wonder what the storage time is on the cooked biscuits, can anyone say? If I manage not to munch them all then I am hoping to serve them with dip in two days - is that realistic or too long?

Thanks for a fabulous, simple recipe

(PS I also didn't bother scraping out the grated cheese - just added everything on top, and worked fine )

[judydawn]

2 days is fine for these, they'd last longer than that.  I now roll small balls at a time, this helps produce thinner biscuits. My first batch softened too quickly so I stuck them back into the oven to crisp them up - that was because I didn't roll them out thinly enough though. There are some good hints in the reviews.