Easy Savoury Biscuits recipe

Savoury biscuits

I love cheese and other nibble type food so could end up spending a small fortune on crackers and savoury biscuits. This recipe is about as simple as it can get and can be varied to include pretty much any savoury ingredients you like but I’ve used a particular favourite below.


2.5 oz (75 g) flour – you can use any type that you have to hand, plain, self-raising, rice etc

2.5 oz (75 g) butter – I use salted

2.5 oz (75 g) parmesan

1 tsp mustard powder

1 tsp fennel seeds


Set your oven to heat to 180C/350F/gas mark 4 (160C/320F for a fan oven).

Break the butter into reasonably small pieces. Then, combine the butter, flour, mustard powder and fennel seeds. I would recommend that you do this in a food processor as you’ll get a better mix. Then add the parmesan. I tend to just cut it into reasonably thin slices and let the food processor do the rest of the work but you could grate it if you prefer.

The important thing here is, that depending on what style of biscuit you prefer, the final dough needs to be worked for more or less time. If you want the dough to spread and produce quite thin biscuits then continue to mix until it goes quite ‘damp’ and sticky. If you prefer a deeper, smaller biscuit you should just combine until the dough has formed but is quite dry.

Once you’ve achieved the desired consistency, scrape the dough out of the mixer and shape by hand into a roll that’s about 1.5 inches/ 4cms round. Wrap the roll in clingfilm (I think it’s called saran wrap in the US) and put into the fridge for about 30 minutes. To avoid getting my chopping board into a real mess, I often roll the mixture on the clingfilm.

Cut the chilled mixture into rounds of about .5 inch/1 cm and place on a lightly buttered baking sheet. If you’ve opted for the softer mixture, remember to space the rounds. Place into the pre-heated oven for about 15 minutes or until nicely golden brown.

Once they’ve finished baking, leave to cool on the tray for a couple of minutes before moving them to a rack to allow them to crisp up evenly.

Other combinations that I’ve done and also particularly enjoyed replace the fennel and mustard with a teaspoon of chilli flakes or a teaspoon of paprika. Stilton and chopped walnuts also combine really well and has a great texture with the additional crunch of the nuts.

What I like to do is to prepare three or four batches of different types of the biscuit at once so that I am working up a new batch while the last one is chilling. I find that in this way I produce enough biscuits to do a week in a couple of hours or less. Great when getting ready for big holidays like Thanksgiving or Christmas.

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