The kids are all cheese fiends. Whenever I get the cheese out of the fridge in their vicinity, it turns into a stealth mission so I can use it for its desired purpose without having to dole out bits of cheese to the children who have spotted me. Yes, it does end up being all three as the first one who sees it tends to squeal: ‘cheese!’ at such a volume that it brings the other two running complaining of hunger pangs as if I never bother to feed them. I promise you they are most definitely well fed and watered.
I decided it was time that we used cheese as the main ingredient in a bake again. After the success of the Rosemary and Parmesan Quinoa Muffins, it seemed like a good choice. Cheese and pickle is a long-term favourite flavour combination of mine. Incidentally, a bit of cheese and pickle sandwich was the first solid food that both the boys decided to steal off me when I wasn’t quite ready to admit that they were ready for weaning. Ophelia on the other hand decided to go for chocolate!
Recipe adapted from BBC Good Food
- 120g plain flour
- 100g butter/margarine
- 120g grated cheddar
- 2tbsp small chunk pickle
- Preheat the oven to 160ºc fan and put silicone baking mats or greaseproof paper on two baking trays.
- Place all the ingredients in a large bowl and squish and mix together with your hands until a dough forms.
- Place the dough on a floured surface and roll out until it is thin (we aimed for 5mm, but some bits of ours were thicker).
- Use a small biscuit cutter (we used a star) to cut out biscuits and cook in the oven for 15 minutes or until golden. You may need to move the trays around in your oven to ensure an even bake.
I didn’t manage to photograph these quite how I wanted as the kids had started munching on them before I remembered to do so… Oh well, maybe next time!