Cheddar and Nigella Seed Biscuits

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.


Makes about 25 biscuits

160g salted butter, cold and cubed
1/4 tsp Rooted Spices cayenne pepper
1/2 tsp salt
1/4 tsp black pepper
225g mature cheddar, grated
1 egg, beaten
2 tbsp Rooted Spices Nigella seeds


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.

spices used

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