Moroccan Mustard and cheese biscuits
I think I’ve posted many sweets lately. So today is going to be a savoury snack/nibbles sort of recipe. Very easy to make and freezer friendly dough (You know by now that I like the freezer friendly stuff, especially with a baby onboard).
|Mustard biscuits with ground pepper and piment d’espelette (or chili powder)|
|I made these for a charity bake-sale (see here and here)|
They’re always welcome especially with drinks and tea-time/coffee time, or just to keep people waiting for the main meal during the wedding ceremonies back home (that would be my Morocco)..
|Mustard biscuits with Cheddar cheese (Edam is usually used in Morocco)|
Makes 20 +
Prep: 10 min -Resting time: 15 min- baking: 12-15 min
- 130 g de farine
- 100 g de beurre
- 4 carrés de fromage Kiri
- 1 tsp of Dijon mustard (or English)
- 1 tsp of salt
- 1 tsp of pepper
Crumble flour and butter together.
Slightly space the biscuits when you place them into the baking sheep. Bake for 15 to 18 min until they look nicely golden.
Let cool on a cooling rack before storing in an airtight container for up to 3 days.
Note: you can top the biscuits with spices, sesame or cheese before baking.