These are quick and easy to make and are really delicious. You can make these any shape that you want. I used a pasty cutter to get square shapes. However, you do need to measure your squares with a ruler or else your cookies will not match up :-). Make sure you roll out your cookies thin as they do rise. Let them cool on the cookie tray for about 1-2 mins before you take them off. Put the spread on the crackers only before you serve them or otherwise they will soften.
Prep Time : 40 min
Makes : 25 – 30 depending on how you cut them.
- 1 cup all purpose flour
- ½ tsp baking powder
- 60 g butter
- 1 egg, lightly beaten
- 2 tsp chopped fresh chives
- 2 oz cream cheese, softened
- 20 g butter
- 2 tbsp chopped fresh chives
- ¼ tsp freshly grated pepper
- 90 g cheddar cheese; grated
Preheat oven to 375F. Line two cookie trays with parchment paper
Sift flour and baking powder into a large bowl. Add the butter. Rub between your hand until the mix resembles coarse breadcrumbs.
Make a well in the center and pour in the egg, cheese and chives. Mix with a butter knife using a cutting action until the mix comes together in beads
Mold into a ball and put it on a lightly flowered surface.
Roll the pastry between two sheets of parchment paper to about 3mm thickness. Remove top sheet and cut into 1 inch squares with a pastry cutter. Re-roll the remaining pastry ends and repeat cutting.
Bake for 9 mins or until lightly brown. Transfer to a wire rack to cool.
For the filling, beat the cream cheese and butter in a small bowl until light and creamy.
Add the herb, pepper, cheese and beat till smooth. Spread a little on half of the biscuits and sandwich together with the remaining biscuits.