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Cheese and poppy seed biscuits

 
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Photography by Anson Smart. Styling by David Morgan
Photography by Anson Smart. Styling by David Morgan

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Kid friendly, Vegetarian
Course: Dessert, Finger food, Snacks
Favourite flavours: Cakes/baking

Cheese and poppy seed biscuits
INGREDIENTS

100g soft butter
1 cup (120g) grated mature cheddar cheese
1 cup (150g) plain flour
¼ teaspoon salt
¼ cup (40g) poppy seeds
METHOD

Combine the butter and cheese in a food processor bowl and process until just combined. Add the flour and salt, pulse until mixture just comes together. Roll dough into a 25cm log. Roll log in poppy seeds, place on tray, refrigerate for about 2 hours or until firm.

Preheat oven to 160°C (140°C fan-forced). Line 3 oven trays with baking paper.

Cut log into approximately 5mm-thick slices and place 3cm apart on trays. Bake for about 15 minutes or until browned lightly. Cool on trays.
 
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