Monday, 30 May 2011

Wensleydale & cranberry biscuits




Cranberry wensleydale, plain flour, butter, salt, 1 egg, soured cream, chives, black pepper
1) Measure 115g plain flour, 60g grated cranberry wensleydale, a pinch of salt and a pinch of black pepper into a food processor and pulse until breadcrumbs form. Add in the yolk of one egg and a few drops of warm water until a firm dough forms.

2) Roll out the dough to 1cm thickness and cut out biscuit shapes. Bake for 8-10 minutes in the oven.

3) I served these with a soured cream, chive and black pepper dip.

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