Cheesy biscuits with red pepper relish
Makes: 20 biscuits, plus leftover relish
Prep time: 35 minsTotal time: 
Recipe photograph by Kris Kirkham
Cheesy biscuits with red pepper relish
These savoury biscuits couldn’t be easier to make and are a wonderfully moreish nibble to serve with drinks in the garden. A homemade sweet- sharp red pepper relish offsets the rich cheese flavour, but you can use tomato chutney or chilli jam instead, for ease.
Makes: 20 biscuits, plus leftover relish
Prep time: 35 minsTotal time: 
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Nutritional information (biscuit)
Calories
115Kcal
Fat
8gr
Saturates
5gr
Carbs
8gr
Sugars
3gr
Fibre
0gr
Protein
4gr
Salt
0.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 175g mature cheddar, grated
- 50g parmesan, finely grated
- 125g plain flour*
- 85g soft butter
- 1⁄4 tsp garlic granules
- 1⁄2 tsp smoked paprika
- 2 tsp chopped fresh rosemary (or 1⁄2 tsp dried)
For the pepper relish (makes 400g)
- 2 red peppers
- 150g tomatoes
- 1 onion
- 1 red chilli
- 2 garlic cloves
- 1 tbsp chopped fresh rosemary (or 1 tsp dried)
- 150g granulated sugar
- 100ml cider vinegar
Step by step
- For the relish, roughly chop the peppers and pulse in a food processor until quite finely chopped but still with some texture, then tip into a wide pan (such as a sauté pan). Do the same with the tomatoes, onion, chilli and garlic and add to the pan along with the rosemary, sugar, vinegar and some seasoning. Slowly bring to a simmer, stirring until the sugar has dissolved, then bubble, stirring occasionally, for 15-20 minutes until the mixture looks more jammy; when you draw a trail through the mixture with a spoon, it shouldn’t immediately fill with liquid. Transfer to a sterilised jar and cool.
- For the biscuits, just add the ingredients to the cleaned-out food processor with seasoning, and pulse until it comes together. Wrap and chill for 30 minutes.
-
Preheat the oven to 200°C, fan 180°C, gas 6. Separate the dough into 20 pieces and roll into balls. Space out on lined baking trays, then flatten to discs about 4-5cm wide. Bake for 10 minutes initially, then remove from the oven and make a slight indentation in each one using the back of a teaspoon measure. Scoop a teaspoonful of red pepper relish into each one, return to the oven and bake for 5 minutes. Cool on the trays for at least 10 minutes before serving with drinks. Store leftovers in an airtight container, between layers of baking paper, for up to 3 days.
*If gluten-free, see box above.
Make it gluten free
Use gluten-free plain flour and add 1 tsp xanthan gum.
