Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Starters and Snacks => Topic started by: judydawn on July 07, 2011, 05:28:10 am
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Name of Recipe: Cheese & Herb Biscuits (adapted from Aust. Good Taste Magazine)
Number of People: Approx 40 biscuits
Ingredients:
Fresh Chives (to equal 1 tblspn chopped) (parsley an acceptable alternative)
40g low fat cheddar cheese, diced (you can use full fat cheese)
150g plain flour
1/4 tspn baking powder
pinch of salt
40g butter, diced
60ml cold water
milk to brush
Preparation:
Preheat oven to 200oC.
Place roughly chopped chives and cheese into the TM bowl.
Grate 8 sec/speed 8.
Add flour, baking powder and salt into the TM bowl.
Add the diced butter and on locked lid position, press the turbo button 3 times to mix.
Add the water. Knead l minute.
Form into a ball and wrap in plastic wrap. Leave on the bench for 15 minutes.
Roll out 2mm thick between 2 tray liners or gladbake. If you have a pasta machine, it would be perfect to obtain even thickness.
Cut out shapes with a 5cm cutter, place on lined trays and brush with milk.
Bake 10 minutes or until golden brown. (I placed my tray on the middle rung in an electric oven)
Remove from oven and leave the biscuits on the tray to cool completely, 30 minutes.
Tips/Hints:
These biscuits puff up and are very moorish. It is important to get the thickness correct. I always find my dough is thicker in the middle once I have rolled it so I cut out the first lot of biscuits from the edge of the dough then rolled the dough again. Once they were cut out, if any biscuits were thicker than 2mm, I used my fingers to flatten them to the required thickness. It takes some time to roll and cut so, after the first tray was filled, I popped them into the oven and by the time they had cooked the second lot were ready to go in.
There are other cheese biscuits on the forum but I checked their ingredients and this one is different so I thought I'd share it with you.
Tips/hints from members
KerrynN - I rolled mine through my pasta machine to get a consistent thickness.
My learning from this one - don't leave them too long in the oven as they go from lovely brown to burnt very quickly.
jo nz - made this as "cheese and onion" crackers - I had some onion flakes I was looking to use.
Denzelmum - Made these with dried chives.
Lozzylooloo - Made these using garlic chives from the garden and a normal tasty cheese. Yummy but lacking a little oomph - I would be more generous with the chives next time. Definitely the ones I had rolled thinner were tastier - the fatter ones too doughy tasting? Made again because they are great, but decided to try the onion flakes variation, and used a vintage, sharp, crumbly cheddar, and upped the amount to about 60g. So, so yum!! Definitely worth using a more bitey cheese, and we loved the onion addition. I found the rolling/cutting/re rolling tedious last time, especially as I still went too thick, so decided to try a "roll, chill, cut into slices" approach with the dough. It worked, but whether because of the extra cheese, the freeze time, or the extra thinness, some of them browned noticeably around the edges, but they still taste fine. I think if I owned a pasta roller that would be my preferred method, but in the meantime I will roll and chill and slice again next time I make them.
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I've just printed these off Judy. They sound lovely.
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I found these biscuits softened after being left in a plastic container overnight so today, whilst making bread at 220oC, I popped them back into the oven for 4 minutes to crisp them up again.
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i love it when searching for something to make today and i have all the ingredients!!!!
these are top of my list, thanks judydawn :)
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These sound nice Judy. I wonder if you could put them once cooked into a dehydrator to dry out which should keep them crisp for longer. Must give it a try once mine arrives!!!
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yum yum yum!!! :P
first tray just come out of the oven, delicious, i hope there are some left before i get the french onion dip made!
great recipe judydawn thankyou :D
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I have no idea Trudy, will await your trial and results ;)
Once they had their second baking, they stayed crisp to the end.
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These sound lovely, Judy. Will make when we get home.
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Made these yesterday. Very good recipe! It feels great to be able to make biscuits that look and taste better than those you would buy! I rolled mine through my pasta machine to get a consistent thickness. This was so quick and easy that I will certainly be making these again and I will have to start thinking about different flavour combinations to try too.
My learning from this one - don't leave them too long in the oven as they go from lovely brown to burnt very quickly!
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Thanks for this. I didn't have chives but used parsley instead. My 3 year old loved it. He kept on coming back for more. I guess this will be a regular in our home. ;D
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My pleasure Lady Ding, glad your little boy liked them so much.
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Yes, we've been trying to be healthy and not buy commercial biscuits anymore because of all the preservatives and stuff that make our little ones sick. Now I'm trying to find some good recipes to try online and this forum is really great!
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From the picture, it looks as though these are more of a cracker than what I would call a biscuit. Or do my eyes deceive me?
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JD can you make these with full fat cheese.
Making dip for later and was going to make foccacia from edc but i thought these would be nicer.
H :)
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Yes, Elsie they are cracker biscuits.
Hally, full fat cheese would be fine.
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Thanks jd
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Very very nice, didnt quite roll them thin enough, a few puffed up.
H :)
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ooh, I'll make these this afternoon,
Thanks,
Robyn ;D
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Enjoy, mine were scoffed in minutes
H :)
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Hally's batch of cheese & herb biscuits
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Thanks JD
It does make more than shown, but they are so moorish they ended up in my tum tum!!
H :)
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Yes, I know what you mean Hally. I did the same.
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They look delicious Hally. I really must make some.
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Cookie, i have made them twice within a week, they are good, last time with french onion dip, this time with celery dip
H :)
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Have these in the oven now......... I made a few alterations. ;D Just laziness
I didn't take the cheese mix out before adding the flour mix - it still blitzed well.
Also added 50gms of cold water and got the right consistency.
I used dried rosemary instead of chives as my kids adore it.
Will let you know the results!!!
Thanks Judy for the recipe - I'm thinking it's gonna be a winner!!!!
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This recipe is a must make for me as it has no sugar. Thanks Judy.
Into my file so I don't lose it 😃
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Bumping, these are way too good to be forgotten.
H :)
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Ooh thanks for bumping, I've printed this out. Do you really need to sift the flour before adding to bowl? I've never sifted flour since I've had thermie....
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Ooh thanks for bumping, I've printed this out. Do you really need to sift the flour before adding to bowl? I've never sifted flour since I've had thermie....
I dont remeber, but I,dont think I would have, I never sift either :)
H :)
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No, not necessary to sift the flour - I was just doing what the recipe said in this instance as I had never made cracker bisuits before and wanted to stick to the recipe as much as possible.
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Have these in the oven, made 19 large ones. I put double chives in as I wanted them green for Halloween. If they arr a success I will make another batch, if the chives are too overpowering the next batch will be as per recipe.
H :)
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They taste great, the baking powder made them rise & the features dont really show. b(http://img.tapatalk.com/d/12/11/02/tahany7y.jpg)
Next batch will be bones.
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Doubled the recipe. Worked perfectly.
Made 55 bones
(http://img.tapatalk.com/d/12/11/03/ymydyqet.jpg)
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They are so cool H, well done xx
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Great going Hally.
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These go well with the spring onion dip recipe I posted.
H :)
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Just made this as "cheese and onion" crackers - I had some onion flakes I was looking to use. They are yummmmmmm. Thanks!! Will do some herb ones next time, but it's pouring down again outside this afternoon, and I'm not game to go out to the herb patch ;)
Mine don't look too pretty though....I'll blame it on my two "helpers". The crackers are pretty random sahpes and sizes.
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Made this with dried chives. DS keep coming back to have more while still resting on the tray. The thinner one really nice and crispy. Next te will try using pasya roller machine.
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Thin is definitely best Denzelmum, they look great.
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they look very tasty denzelmum ;D
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thank you Judy and Suzzane. New favourite!
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Oops, another one I need to bump up higher on my 'to make' list.
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Oh cooks, these are realy good :)
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Made these earlier in the week using garlic chives from the garden and a normal tasty cheese. Yummy but lacking a little oomph - I would be more generous with the chives next time. Definitely the ones I had rolled thinner were tastier - the fatter ones too doughy tasting? However, very happy with this recipe and had unexpected visitors who helped me get them all eaten within hrs of being made :)
Made again today because they are great, but decided to try the onion flakes variation, and used a vintage, sharp, crumbly cheddar, and upped the amount to about 60g. So, so yum!! Definitely worth using a more bitey cheese, and we loved the onion addition. I found the rolling/cutting/re rolling tedious last time, especially as I still went too thick, so decided to try a "roll, chill, cut into slices" approach with the dough. It worked, but whether because of the extra cheese, the freeze time, or the extra thinness, some of them browned noticeably around the edges, but they still taste fine.
I think if I owned a pasta roller that would be my preferred method, but in the meantime I will roll and chill and slice again next time I make them :)
I wonder what the storage time is on the cooked biscuits, can anyone say? If I manage not to munch them all ;) then I am hoping to serve them with dip in two days - is that realistic or too long?
Thanks for a fabulous, simple recipe :)
(PS I also didn't bother scraping out the grated cheese - just added everything on top, and worked fine :) )
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2 days is fine for these, they'd last longer than that. I now roll small balls at a time, this helps produce thinner biscuits. My first batch softened too quickly so I stuck them back into the oven to crisp them up - that was because I didn't roll them out thinly enough though. There are some good hints in the reviews.
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Thanks Judy, I saw about popping in the oven again to re crisp if needed, so shall do if necessary. The smaller balls of dough idea is simple genius - I will try that too next time! Thanks again :)
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Must try these for my GD who is wheat intolerant and not to have her favourite SAO biscuits (with butter and vegemite). It sounds like these puff up and I could cut them square like SAO.
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Yes you could troupie but if they are as big as Sao then they'd need more cooking wouldn't they? If they end up not being crisp after cooling, pop them back in the oven and they will crisp up again as I mentioned.