Chilli And Cheese Savoury Biscuits Cookies Recipes

Steps:

• Mix the flour, mustard powder, cayenne pepper, rosemary and a generous grind of black pepper together until well-combined. Beat in the butter with a wooden spoon until the mixture resembles a smooth paste, then stir in the cheeses and egg yolk until evenly combined.
• Shape the dough into a 30cm log, rolling it back and forth on a clean work surface using the palms of your hands until it is an even thickness. Sprinkle the poppy seeds over a large sheet of baking parchment, put the log on top and roll back and forth until evenly coated. Wrap the log in the parchment, twist the ends and chill in the freezer for 35 mins until firm but not frozen.
• Heat the oven to 190C/170C fan/gas 5 and line two large baking trays with baking parchment. Unwrap the log, trim the ends and slice it into 1cm rounds. To get ahead, freeze the slices on lined baking trays, then tip into a freezerproof bag and freeze for three months (see tip, below). Place the rounds 3cm apart on the trays and bake for 12-15 mins until golden and slightly mottled on top. Leave to cool completely on the trays. Will keep in an airtight container for up to two weeks. Crisp in a hot oven if needed.

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.

Steps:

• Beat the butter and sugars together, then gradually mix in the vanilla and eggs. In another bowl, combine the flour, cocoa, a pinch of salt, baking powder and cayenne pepper, then mix these into the butter and fold in all the chocolate.
• Heat oven to 180C/160C fan/gas 4. Place walnut-sized spoonfuls of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don't melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely. Serve with vanilla ice cream.

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.

Steps:

• Make biscuits: Into a bowl, sift together flour, baking powder, baking soda and the salt; add the butter and blend the mixture until it resembles coarse meal.
• Stir in the cheddar and the chilies; add the sour cream and stir the mixture until it just forms a soft, but not sticky, dough.
• Knead the dough gently for 20 seconds (about 6 turns) on a lightly-floured surface.
• Roll or pat it out ½ inch thick and with a 3 ½ inch cookie cutter, cut out 8 rounds.
• Bake on an ungreased baking sheet in the middle of a preheated 430F oven for 15-17 minutes, or until they are golden.

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.

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.