With autumn fully upon us, what better way to soak up the season than rustling up some cheesy leaf biscuits.
210 g Self Raising Flour
110 g Ricotta Cheese
100 g Butter at room temperature
100 g Creme Fraiche or Sour Cream
75 g Emmental Cheese
75 g Red Leicester
1 Egg beaten for wash
STEP 1: ADD THE INGREDIENTS AND MIX
Preheat the oven to 180 degrees centigrade. In to the mixing bowl add the flour, butter, Creme Fraiche, Ricotta cheese, Emmental cheese and add the egg.
STEP 2: ALLOW TO CHILL
Transfer the combined ingredients from the mixing bowl into a smaller mixing bowl. Cover with a plastic wrap and allow to chill until cold (15 Minutes minimum).
STEP 3: MAKE THE BISCUITS
Using your rolling pin, flatten the dough on a floured surface to a thickness of about 5mm. Using the cutter, punch out the biscuits and place on a tray lined with wax paper. Do this again and again until the dough is used up.
STEP 4: BAKE AND FINISH
Brush the biscuits with the egg and cook for 15 minutes or until risen and golden brown.