Cheesy pumpkin biscuits
Makes 20 - 24 | prep 25 mins | total time
Cheesy pumpkin biscuits
Subscribe to Sainsbury's magazine
Makes 20 - 24 | prep 25 mins | total time
We can't wait to devour these cheesy pumpkin biscuits, perfect for a Halloween party
Rate
Nutritional information (per serving)
Calories
96Kcal
Fat
7gr
Saturates
4gr
Carbs
6gr
Protein
4gr
Salt
0.2gr
Ingredients
- 150g plain flour, plus extra to dust
- ½ tsp smoked paprika
- a pinch of hot chilli powder (optional)
- 75g soft butter
- 150g red Leicester, finely grated
- 50g Parmesan or vegetarian alternative, finely grated
Step by step
Get ahead
These are best on the day of baking, but can be made 2 days ahead and warmed through in a low oven to crisp up before serving.
- Preheat the oven to 200°C, fan 180°C, gas 6. Sift the flour, paprika and a small pinch of salt into a mixing bowl and rub in the butter. Mix in all the cheese and squidge it together into a dough, adding a few drops of milk, if needed, to help it bind.
-
Tip Add a pinch of chilli powder to give your biscuits a bit of a kick.
- Divide the dough in half. Roll out the first half on a lightly floured surface (no need to chill it first) until 3-4mm thick. Stamp out pumpkins with a cutter (ours was 7.5cm x 6.5cm), or use a small sharp knife to draw around a card template. Transfer to a lined baking tray. Repeat with the remaining dough, re-rolling as necessary.
- Score each biscuit to mark out the lines of the pumpkin, or you can cut faces. Bake for 10-12 minutes until crisp and slightly golden (although the orange colour of the dough is something of a disguise). Some of the biscuits may puff up slightly, giving a 3-D effect. Leave to cool for a few minutes on the trays before transferring to a wire rack.
