Elisabeth Luard
- Quantity. Makes about 30 biscuits.
- Preparation: 20 minutes.
- Cooking: 20 minutes
- 8 oz/250g flour
- 8 oz/250g hard cheese (mature Cheddar preferably)
- 8 oz/250g cold butter
- ½ teaspoon salt
Method
Sieve the flour with the salt into a bowl. Finely grate the cheese into the flour. Grate the butter through the larger holes into the flour. Mix all together with a knife, and press into a ball with the tips of your fingers. You may need a little water to make the dough stick – cheese and butter vary in their water content.
Roll the dough out very thinly on a floured board. Cut it into rounds. Lay the rounds on a baking tray (no need to butter it). Bake in the preheated oven for 20 minutes, until the biscuits are pale gold – don’t let them overcook. Cool them on a rack and store them in an airtight tin.