125 g butter, softened
1½ cups plain flour, plus extra to dust
⅓ cup finely grated tasty cheese
¼ tsp cayenne pepper
1 bunch chives, finely chopped
1 Tbsp milk
2 tsp sea-salt flakes
1 wedge cheddar cheese, to serve
1 jar chutney, to serve
- Put butter in a small bowl. Using an electric hand mixer, beat butter until light and creamy. Add egg and beat until combined. Transfer to a large bowl. Add flour, cheese, cayenne pepper and chives. Stir until well combined and a dough forms. Turn dough onto a lightly floured surface and knead until smooth. Divide mixture into 2 even portions. Form each portion into a 3cm-deep round. Enclose in plastic wrap and refrigerate for 20 minutes or until firm.
- Meanwhile, preheat oven to 180°C. Line 2 oven trays with baking paper. Place 1 portion of dough between 2 sheets of baking paper and, using a rolling pin, roll out until 4mm thick. Using a 5cm round biscuit cutter, cut 12 biscuits from dough and put on prepared tray. Repeat with remaining dough. Brush with milk and sprinkle with sea-salt flakes. Bake for 15-20 minutes or until biscuits are light golden and cooked through. Transfer to a wire rack to cool. Serve with cheese and chutney.