Baking

Upgrade your cheeseboard with these cacio e pepe cheese biscuits

Name: Cacio e pepe cheese biscuits recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 35
Ingredients: 150g plain flour; 40.00 ml self-raising flour; 125g salted butter, chopped, at room temperature; 80g parmesan; 1 egg yolk; 40.00 ml cracked black pepper

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by Lucy Nunes

Delicious Team

Oct 20, 2025

Forget sweet – these savoury cheesy biscuits make the perfect Christmas edible gifts. Inspired by the classic cacio e pepe pasta, these moreish bites are flecked with parmesan and freshly cracked pepper.

1 cup (150g) plain flour
2 tbs self-raising flour
125g salted butter, chopped, at room temperature
1 cup (80g) coarsely grated parmesan
1 egg yolk
2 tbs cracked black pepper

Method

1.

Whiz flours and butter in a food processor until mixture resembles crumbs. Add cheese, yolk and 1-2 tbs water and process until mixture just comes together. On a floured surface, knead dough until smooth. Shape dough into a 30cm long roll, wrap tightly in plastic wrap and chill in the fridge for 15 minutes to start to firm up.
2.

Scatter pepper on a board. Unwrap log and roll in pepper to thoroughly coat. Rewrap in plastic and chill for 1 hour.
3.

Preheat oven to 220°C/200°C fan-forced. Grease 2 large baking trays and line with baking paper. Cut dough into 0.5cm slices and place on prepared trays. Bake biscuits for 10-12 minutes, until lightly browned. Set aside to cool completely on trays.

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Recipe Notes

These biscuits will keep, once cooled, in a container in a cool place for up to 5 days. You can also make the dough in advance and store, wrapped in plastic wrap, in the fridge for up to 4 days, or in the freezer for up to 1 month.