ANNA OLSON'S CHEDDAR CHEESE BISCUITS
- Servings: About 2 dozen
- ¾ cup (175 ml) all-purpose flour
- ¼ cup (50 ml) cornmeal (this breaks up the texture and makes a tender cracker)
- ¼ teaspoon (1 ml) baking powder
- ¼ teaspoon (1 ml) fine salt
- 1 tablespoon (15 ml) sesame seeds
- ¼ cup (50 ml) cold, unsalted butter
- 1 cup (250 ml) old cheddar cheese, grated
Put the first five ingredients into the food processor.
Take the butter and grate it into the food processor. (Anna puts her butter into the freezer and then uses a box grater to grate butter into the flour mixture. This is a great trick to get butter incorporated into the flour and then you barely have to mix it.)
Give this mixture a pulse in the food processor, and then add the cheese. (You can substitute grated Parmesan or Asiago.)
After mixing, let the dough rest, chilled, for an hour. If you wish to freeze it, now is the time.
Roll out the dough and cut the cookies into squares, or whatever shapes you choose.
Poke the dough with a fork to get rid of air bubbles.
Brush with an egg wash. A sprinkle of sea salt, to taste, is good at this point.
Bake for 13 minutes at 400 F (200 C).
Serve with a Saskatoon or blueberry jam or compote.
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