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.
Cheddar and Nigella Seed 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.
It’s widely-acknowledged that turmeric is steeped in health-giving properties, but it’s not always an easy spice to cook with. Poor quality turmeric can be astringent