Recipe: cheese and fig coins
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
There’s nothing more moreish than a cheesy biscuit at a dinner party. Easy to grab off a tray and when dressed up with fig slices, these make the ultimate hors-d’oeuvre. Serve on a cheese board with a selection of soft and hard cheeses, grapes and dried fruit.
Tip:
- These cheese biscuits will keep in an airtight container for a week.
Cheese and fig coins
Mix together the flour, butter and cheese.
Rub the butter and cheese into the flour between your fingertips until you have a sandy texture. Then start squashing it together to make it a ball.
Wrap the ball of dough in cling film and then roll into a sausage shape, about 3cm (1.2 in) in diameter.
Chill in the fridge for at least 30 minutes.
Preheat the oven to 180°C/350°F
Line a baking tray with baking paper.
Remove the dough from the fridge, peel off the cling film and slice the dough into very thin rounds.
Place the rounds on the lined baking tray, topping each one with half a slice of fig. Leave plenty of room between each coin. The biscuits will spread.
Bake for 10-15 minutes or until golden on the bottom.
Remove carefully to a rack to cool.
Mix together the flour, butter and cheese.
Rub the butter and cheese into the flour between your fingertips until you have a sandy texture. Then start squashing it together to make it a ball.
Wrap the ball of dough in cling film and then roll into a sausage shape, about 3cm (1.2 in) in diameter.
Chill in the fridge for at least 30 minutes.
Preheat the oven to 180°C/350°F
Line a baking tray with baking paper.
Remove the dough from the fridge, peel off the cling film and slice the dough into very thin rounds.
Place the rounds on the lined baking tray, topping each one with half a slice of fig. Leave plenty of room between each coin. The biscuits will spread.
Bake for 10-15 minutes or until golden on the bottom.
Remove carefully to a rack to cool.
There’s nothing more moreish than a cheesy biscuit at a dinner party. Easy to grab off a tray and when dressed up with fig slices, these make the ultimate hors-d’oeuvre. Serve on a cheese board with a selection of soft and hard cheeses, grapes and dried fruit.
Tip:
- These cheese biscuits will keep in an airtight container for a week.
Cheese and fig coins
Mix together the flour, butter and cheese.
Rub the butter and cheese into the flour between your fingertips until you have a sandy texture. Then start squashing it together to make it a ball.
Wrap the ball of dough in cling film and then roll into a sausage shape, about 3cm (1.2 in) in diameter.
Chill in the fridge for at least 30 minutes.
Preheat the oven to 180°C/350°F
Line a baking tray with baking paper.
Remove the dough from the fridge, peel off the cling film and slice the dough into very thin rounds.
Place the rounds on the lined baking tray, topping each one with half a slice of fig. Leave plenty of room between each coin. The biscuits will spread.
Bake for 10-15 minutes or until golden on the bottom.
Remove carefully to a rack to cool.
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