There are few quicker or easier ways to jazz up a cheese biscuit than with a liberal sprinkling of Nigella seeds. This Farmdrop recipe uses the onion-scented spice alongside mature cheddar and a dash of hot paprika for this crowd-pleasing twist on a classic.
Preheat the oven to 170℃. Put the flour, butter, cayenne, salt and pepper into a blender. Pulse until you achieve a breadcrumb consistency. Add the cheddar, pulse until the dough starts to come together.
Put a large piece of cling film on to the table and empty the dough onto it. Mould the dough into a thick disk, cover with the cling film and put in the fridge for 10 minutes to firm up.
Place the dough onto a floured surface, use a floured rolling pin to roll it out until it is about 1cm thick. Use a knife to cut the dough into shapes. Brush the shapes with egg wash and sprinkle over the nigella seeds.
Bake in the oven for 10-12 minutes, until golden brown. Cool on a wire rack.
‘House Blend Butter’ are three very happy words to sit alongside each other. Round BBQ season, we bring a pat of butter to room temperature
Much like with a good stew, braised red cabbage only improves on the second reheating. It’s just one of the reasons why it’s so great
Torie says: There is something incredibly comforting and nourishing about a cup of masala chai, no matter what time of year it is. In the
Sign-up for recipes, reading lists and new releases
© Rooted Spices. All rights Reserved. Website by Little Green Jesus
© Rooted Spices. All rights Reserved.
Website by Little Green Jesus
