Parmesan and Gruyere cheese biscuits.
These parmesan and gruyere cheese biscuits are so buttery and melt in the mouth. They would make a perfect little gift for a Christmas hamper or just a great little snack to take round when you’re visiting friends over the festive period.
  • Ingredients:
  • 75g plain flour
  • 75g cold unsalted butter cubed
  • 50g Gruyère cheese, grated
  • 25g Parmesan cheese, grated. Plus a little extra to sprinkle on top.
  • Pinch of cayenne chilli powder (add a bigger pinch if you like a little heat).
  • Ground black pepper
  • .
  1. Add flour, cayenne and a good grind of black pepper into a bowl or food processor.
  2. Add the butter and rub in lightly with your fingertips, or blitz in food processor until the mixture resembles breadcrumbs.
  3. Add the cheese to the mixture. If using a food processor, pulse until combined.
  4. Bring the mixture together with your hands until it creates a soft dough.
  5. Wrap the dough in cling film and chill in the fridge for 30 minutes.
  6. Preheat the oven to 200˚C/180˚C fan/Gas Mark 7 and line two baking trays with baking parchment.
  7. Roll out the dough on a lightly floured surface to around 3-4 mm, or the thickness of a pound coin.
  8. Using a cookie cutter of your choice, cut out the biscuits, around a 5cm size is good. You can re roll the dough until it is all used.
  9. Place on the tray to allow some spreading.
  10. Chill for another 30 minutes to prevent too much spread.
  11. Bake for 10 minutes or so, until lightly browned at the edges.
  12. Grind some pepper over them together with a little sprinkle of leftover Parmesan.
  13. Leave on the baking trays for a couple of minutes to firm up, then carefully move to a wire rack wire rack to cool completely.
Recipe by Cluck, Muck & Cook at