AuthorcookiesrecipeCategoryCookiesDifficultyBeginner
Pre-heat the oven to 180 degrees C. Line bake trays with baking paper.
In a bowl, sift together the flours and bicarbonate of soda, sugar & salt.
Add grated cheddar, olive oil, egg, and mix well with a wooden or large stainless steel spoon until all ingredients are thoroughly incorporated.
Turn onto lightly floured work bench area and knead until you have a firm dough. If the dough is too soft, gradually add a little extra flour until the dough has reached a firm to the touch consistency. If you add too much flour & the dough is too dry, add a little filtered water or milk.
Recommended: Flour the rolling pin to roll out dough, then use cookie cutters to shape cookies and lay 3cm apart from one another on bake trays.
If you don’t have the roller handy don’t worry, simply scoop a golf ball size amount of dough into a ball then press into cookie shape using your hands, until all the dough is done.
Bake in the oven from 8mins then check and rotate trays, then bake for a further 2 – 5mins or until lightly golden.
Tip: Depending on the cheese used, some cheeses may brown faster than others, so keep your eyes on the bake process so as to monitor the process for the first time. Once you’ve got it as desired, it’ll be easy next time.
Remove and allow to cool on wire cooling racks.
Stored in an air tight container lined with bake paper.
Ingredients
Directions
Pre-heat the oven to 180 degrees C. Line bake trays with baking paper.
In a bowl, sift together the flours and bicarbonate of soda, sugar & salt.
Add grated cheddar, olive oil, egg, and mix well with a wooden or large stainless steel spoon until all ingredients are thoroughly incorporated.
Turn onto lightly floured work bench area and knead until you have a firm dough. If the dough is too soft, gradually add a little extra flour until the dough has reached a firm to the touch consistency. If you add too much flour & the dough is too dry, add a little filtered water or milk.
Recommended: Flour the rolling pin to roll out dough, then use cookie cutters to shape cookies and lay 3cm apart from one another on bake trays.
If you don’t have the roller handy don’t worry, simply scoop a golf ball size amount of dough into a ball then press into cookie shape using your hands, until all the dough is done.
Bake in the oven from 8mins then check and rotate trays, then bake for a further 2 – 5mins or until lightly golden.
Tip: Depending on the cheese used, some cheeses may brown faster than others, so keep your eyes on the bake process so as to monitor the process for the first time. Once you’ve got it as desired, it’ll be easy next time.
Remove and allow to cool on wire cooling racks.
Stored in an air tight container lined with bake paper.
Notes
