Herby Dip with Cheese Biscuits
Serve as an unusual starter at a dinner party or, accompanied by a vegetable soup, as a quick supper dish. Alternatively, cut out the biscuits with tiny petits fours cutters or cut into small straws and serve at a drinks party.
The biscuits may be served while still slightly warm.
Ingredients
- 4 oz Wensleydale Caerphilly or white Cheshire cheese, grated
- 4 oz unsalted butter softened
- 1 tablespoon snipped chives
- 1 tablespoon finely chopped fresh fennel leaves or mint
- 1 tablespoon finely chopped fresh parsley
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon caraway seeds
- 4 tablespoons milk
- salt and freshly ground black pepper
cheese biscuits
- 4 oz butter softened
- 4 oz mature Cheddar cheese grated
- 4 oz wholewheat flour
- 2 tablespoons sesame seeds
- margarine for greasing
Instructions
- Make the biscuits: heat oven to 200C/400F/Gas 6 and lightly grease a baking sheet. Sift the flour.
- In a large bowl, beat the butter until pale and creamy, then beat in the cheese. Add the flour a little at a time, beating thoroughly after each addition, to form a stiff dough.
- Sprinkle the sesame seeds on a lightly floured work surface and roll out the dough, until about 2 mm(1/8 inch) thick. Cut the dough into about 12 rounds using a lightly floured 7.5 cm (3 inch) pastry cutter.
- Using a palette knife, transfer the
- rounds to the prepared baking sheet, spacing them apart, then bake for 5-8 minutes until golden.
- Remove from the oven, allow to settle for 1 - 2 minutes, then transfer to a wire rack and allow to cool.
- Meanwhile, make the dip: put the Wensleydale cheese into a bowl with the butter, herbs, paprika, caraway seeds and milk. Beat until blended and creamy, then season to taste with salt and pepper.
- Spoon the mixture into a small serving dish, smooth over the surface and serve with the biscuits.
Calories: 771 kcal
Carbohydrates: 25 g
Protein: 19 g
Fat: 67g
Saturated Fat: 42 g
Trans Fat: 2 g
Cholesterol: 182 mg
Sodium: 533 mg
Potassium: 175 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 1973 IU
Vitamin C: 2 mg
Calcium: 482 mg
Iron: 3 mg