Cheese and seed biscuits

Nothing beats homemade.

  • 40 mins cooking
  • Makes 50 Item
  • Print
These slice and bake cheese and seed biscuits are quick, easy and super delicious. There's something special about serving guests a cheese platter with home-made crackers on the side.


Cheese and seed biscuits
  • 150 gram (5 ounces) cold butter
  • 1 1/4 cup (185g) plain (all-purpose) flour pinch cayenne pepper
  • 1 cup (120g) coarsely grated mature cheddar cheese
  • 1/2 cup (40g) coarsely grated parmesan cheese
  • 2 tablespoon sesame seeds
  • 2 tablespoon poppy seeds


Cheese and seed biscuits
  • 1
    Coarsely grate butter into processor bowl, add flour and cayenne pepper; process until crumbly. Add cheeses; process until dough comes together. Turn dough onto floured surface; knead until smooth.
  • 2
    Roll dough into two 15cm (6-inch) logs. Sprinkle sesame seeds in a shallow tray; sprinkle poppy seeds in another shallow tray. Roll each log in one type of seed. Wrap logs in plastic wrap; refrigerate 1 hour or until firm.
  • 3
    Meanwhile, preheat oven to 180°C/350°F.
  • 4
    Cut logs into 5mm (¼-inch) slices. Place slices, about 2.5cm (1-inch) apart, on baking-paperlined oven trays. Bake biscuits about 15 minutes. Cool on trays.


To refresh biscuits, place them in a single layer on oven trays, and bake at 180°C/350°F for 5 minutes; cool on trays.

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