Baking

Poppyseed cheese biscuits

Name: Poppyseed cheese biscuits
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 200g plain flour; 200g unsalted butter, chopped, chilled; Pinch of cayenne pepper; Pinch of mustard powder; 100g finely grated Section28 Artisan Cheeses Monforte or other hard cheese such as manchego; 1 eggwhite, lightly beaten; 50g poppy seeds; 100g parmesan

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Leading Melbourne chef, Andrew McConnell, celebrates the best of Australia's producers. The flavour of the artisan cheese in these savoury biscuits will have you going back for seconds.

1 1/3 cup (200g) plain flour
200g unsalted butter, chopped, chilled
Pinch of cayenne pepper
Pinch of mustard powder
100g finely grated Section28 Artisan Cheeses Monforte or other hard cheese such as manchego
1 eggwhite, lightly beaten
1/3 cup (50g) poppyseeds
1 1/4 cup (100g) finely grated parmesan

Method

1.

Place flour, butter, spices, Monforte and a pinch of salt in a food processor. Pulse to form a dough. Turn out onto a clean work surface and bring dough together. Roll into an 8cm-diameter log. Wrap in baking paper, and chill for 2 hours or until firm.
2.

Preheat oven to 180°C. Grease and line a baking tray with baking paper. Brush the dough with eggwhite, then roll in poppy seeds to coat.
3.

Slice into 1cm rounds and place on tray. Bake for 8 minutes, then top each biscuit with a pinch of parmesan. Bake for a further 8 minutes, then add a little more parmesan and bake for a final 5 minutes or until golden.