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Ballymaloe Cheese Biscuits

We serve these biscuits with our Irish farmhouse cheese trolley in the restaurant. They keep for several weeks in an air tight tin and also freeze well.

Makes 25-30 biscuits

4 ozs (110g/1 cup) brown wholemeal flour

4 ozs (110g/1 cup) white flour, preferably unbleached

½ teasp. baking powder

½ teasp. salt

1 oz (30g/¼ stick) butter

1 tablesp. (1 American tablesp. + 1 teasp.) cream

Water as needed, 5 tablesp. approx.

Mix the brown and white flour together and add the salt and baking powder. Rub in the butter and moisten with cream and enough water to make a firm dough.

Roll out very thinly to one-sixteenth inch thick approx. Prick with a fork. Cut with 2½-3 inch (6.5-7.5cm) round cutter. Bake at 150C / 300F / regulo 2 for 45 minutes approx. or until lightly browned and quite crisp. Cool on a wire rack.

Cashel Blue and Honey

Serve each guest a section of Cashel Blue Cheese. Pass around a bowl of pure Irish honey, drizzle a little over each helping.

This is a recipe by
Darina Allen
View all my recipes

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