Cacio e pepe cheese biscuits

Name: Cacio e pepe cheese biscuits
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 30
Ingredients: 175 g plain flour; 125 g butter, cold and cubed; 1 tsp freshly cracked black pepper; 75 g pecorino, finely grated; 50 g mature Cheddar, finely grated

These salty, lactic biscuits with a peppery kick from Martha Collison are a moreish snack. They also make brilliant canapés and pair beautifully with a glass of bubbly.

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Makes30
CourseSnack
Prepare20 mins
Cook20 mins
Total time40 mins
PlusChilling and cooking

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For the dough

175g plain flour
125g butter, cold and cubed
1 tsp freshly cracked black pepper
75g pecorino, finely grated
50g mature Cheddar, finely grated

For the coating

2 tbsp poppy seeds
1½ tbsp black pepper
1 tbsp milk

Place the flour, butter and black pepper into a food processor or large bowl, and blitz (or use your fingers to rub the butter into the dry ingredients) until it begins to clump together (add 1 tsp water if it doesn’t look like it will hold).
Add the cheeses and briefly knead to form a dough. Roll into a long thin log about 30cm long and wrap tightly in baking parchment. Chill for at least 30 minutes, until firm.
Preheat the oven to 180ºC, gas mark 4 and line a large baking tray with baking parchment. Mix together the poppy seeds and cracked black pepper, then tip onto a board and spread into a thin layer. Brush the outside of the log with milk, then roll in the seeds until completely coated. Slice into 1cm rounds and arrange on the baking tray.
Bake for 17-20 minutes, until golden brown on top and baked through. Allow to cool before serving. These biscuits will keep for up to 1 week, stored in an airtight container.

Typical values per biscuit when made using specific products in recipe