Savoury Cheddar Cookies
These buttery, cheesy cookies are incredibly easy to make, are super versatile, and make a great snack to pair with drinks! We’ve added a pinch of cayenne pepper to ours for a bit of heat, but you can experiment with all kinds of herbs and spices, for example thyme or even cumin. The poppy seeds add a great texture (and look nice too) but you can skip them if you prefer to keep it simple.
For a festive touch, we’ve decorated ours with a dollop of cranberry sauce and some candied orange peel, but they’re just as delicious plain, or topped with something that compliments cheese, like jam or chutney.
Ingredients:
- 115g Lakeside aged cheddar
- 85g salted Lakeside butter (if using unsalted butter, add a pinch of salt to the dough)
- 125g all-purpose flour
- A pinch of cayenne pepper
Instructions:
- Grate the butter and cheese.
- Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
- Knead the grated cheddar into the mixture until it forms a cohesive dough.
- Shape the dough into a log, wrap it in plastic wrap, and gently roll to create an even shape.
- Roll the log in poppy seeds, ensuring they coat the entire surface.
- Refrigerate the dough for at least 30 minutes to firm up.
- Slice the chilled dough into cookies and arrange them on a parchment-lined baking sheet.
- Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until lightly golden.
- Top with cranberry or whatever you like
Enjoy these cheddar cookies warm or at room temperature—they’ll be a hit no matter how you serve them!!