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Savoury Dorchester Biscuit Recipe

This savoury, nutty biscuit was a real hit at Hand Earth Gesture Return event this past weekend at the Canal Basin in Coventry, in collaboration with the Pangaea Centre.

Roasting the nuts before using them helps to release oils and enhance their nutter flavour. So you don't have to roast them, but as they were so popular ive decided to include that additional process in the recipe.


100g Mature Cheddar Cheese, grated

100g Hatton white flour or plain flour

Pinch of salt

100g softened butter

¼ tspn cayenne pepper

50g Mixed nuts, roasted and roughly chopped. I used hazelnuts, almonds, walnuts and pistachio.


Pre heat the oven to 180 degrees Celsius and roast the nuts on a baking tray for 20 mins. Take out and allow to cool. Roasting the nuts releases oils which enhance the flavour of the nuts.

Line two baking trays with parchment paper, greaseproof paper or a silicon mat.

Combine all the ingredients together, until a dough is formed. Leaving a few of the nuts aside for sprinkling before baking. Then split into walnut size balls and place on the lined trays, allowing a 5cm gap between each ball (The balls with flatten slightly when they bake) then sprinkle the chopped nuts and push the dough balls down to flatten slightly. This will also help to keep the nuts on the biscuits when they bake.

Bake for up to 20 mins or until golden brown. You may need to turn the tray in the oven for an even colouring. Once baked, leave to cool on a wire rack. These are a delicious savoury healthy biscuit.


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