Our recipe this week is savoury cheese biscuits with tomato jam. I was inspired last week by chef Paula McIntyre and did a bit of recipe hunting for an easy recipe. I found Nadiya’s take on this and adapted it here for simplicity.
For the Cheese Biscuits
- 120g plain flour plus extra for dusting
- 120g cubed unsalted butter
- 120g finely grated cheese
- 1/2 tsp mustard powder
- 1 tsp garlic granules
- 1/2 tsp sugar
For the Tomato Jam
- 400g tin chopped tomatoes
- Olive oil 1 small onion, finely chopped
- 2 heaped tbsp brown sugar
- 1/2 tsp salt
- 1 tsp tomato puree
- 3 tbsp worcestershire sauce (I didn’t have this so I used 1 tbsp brown sauce)
- Line 2 trays with parchment paper, preheat oven 180c, get a nonstick pan for the jam.
- Put the flour and butter in a bowl, rub with your fingertips until the mixture resembles breadcrumbs or pulse everything together in a food processor. (I’m a lazy cook but I like using my hands) Mix in the cheese, mustard, garlic, onion salt and sugar. Bring the dough together with your hands(I run cold water on my hands first), flatten, wrap in clingfilm and chill for 15 mins.
- Put the olive oil in the pan, when it’s hot, add the onions and fry until soft. Now add the sugar, salt and tomato puree and stir until the sugar is dissolved. Add the tomatoes and worcestershire sauce and cook on a low to medium heat until liquid has evaporated and the jam is sticky. This should take 10-15 mins. You can use 6(540g) finely chopped fresh tomatoes if that is your preference.
- Dust your work surface with flour. Take the dough from the fridge and roll out to 5mm thick. Using a round 4cm cutter (or whatever takes your fancy), cut out the biscuits and pop them on the tray. Pierce with a fork to stop them from puffing up during cooking. Bake for 12-15 mins until golden and crisp on the top. Once baked, leave them on the tray for a few minutes, then pop them on a rack to cool.
- Eat them with the still warm jam. The jam is lovely cold too. And yes, we made some of them look like jammie dodgers!