Savoury Biscuits and Crackers

There are times when a savoury biscuit makes a welcome change, either as part of a buffet, at the tea table, or as a snack.

Crisp Biscottes

Makes 24

25 g/1 oz fresh yeast or 40 ml/ 2½ tbsp dried yeast

450 ml/¾ pt/2 cups warm milk

900 g/2 lb/8 cups strong plain (bread) flour

175 g/6 oz/¾ cup butter or margarine, softened

30 ml/2 tbsp clear honey

2 eggs, beaten

Beaten egg for glazing

Mix the yeast with a little of the warm milk and leave in a warm place for 20 minutes. Place the flour in a bowl and rub in the butter or margarine. Blend in the yeast mixture, the remaining warm milk, the honey and eggs and mix to a soft dough. Knead on a lightly floured surface until smooth and elastic. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size.

Knead again, then shape into long flat rolls and place on a greased baking (cookie) sheet. Cover with oiled clingfilm and leave in a warm place for 20 minutes.

Brush with beaten egg and bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes. Leave to cool overnight.

Slice thinly, then bake again in a preheated oven at 150°C/300°F/gas mark 2 for 30 minutes until crisp and brown.

Cheddar Biscuits

Makes 12

50 g/2 oz/¼ cup butter or margarine

200 g/7 oz/1¾ cups plain (all-purpose) flour

15 ml/1 tbsp baking powder

A pinch of salt

50 g/2 oz/½ cup Cheddar cheese, grated

175 ml/6 fl oz/¾ cup milk

Rub the butter or margarine into the flour, baking powder and salt until the mixture resembles breadcrumbs. Stir in the cheese, then mix in enough of the milk to make a soft dough. Roll out on a lightly floured surface to about 2 cm/ ¾ in thick and cut into rounds with a biscuit (cookie) cutter. Arrange on an ungreased baking (cookie) sheet and bake the biscuits (crackers) in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes until golden brown.

Blue Cheese Biscuits

Makes 12

50 g/2 oz/¼ cup butter or margarine

200 g/7 oz/1¾ cups plain (all-purpose) flour

15 ml/1 tbsp baking powder

50 g/2 oz/½ cup Stilton cheese, grated or crumbled

175 ml/6 fl oz/¾ cup milk

Rub the butter or margarine into the flour and baking powder until the mixture resembles breadcrumbs. Stir in the cheese, then mix in enough of the milk to make a soft dough. Roll out on a lightly floured surface to about 2 cm/ ¾ in thick and cut into rounds with a biscuit (cookie) cutter. Arrange on an ungreased baking (cookie) sheet and bake the biscuits (crackers) in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes until golden brown.

Cheese and Sesame Biscuits

Makes 24

75 g/3 oz/1/3 cup butter or margarine

75 g/3 oz/¾ cup wholemeal (wholewheat) flour

75 g/3 oz/¾ cup Cheddar cheese, grated

30 ml/2 tbsp sesame seeds

Salt and freshly ground black pepper

1 egg, beaten

Rub the butter or margarine into the flour until the mixture resembles breadcrumbs. Stir in the cheese and half the sesame seeds and season with salt and pepper. Press together to form a firm dough. Roll out the dough on a lightly floured surface to about 5 mm/¼ in thick and cut into rounds with a biscuit (cookie) cutter. Place the biscuits (crackers) on a greased baking (cookie) sheet, brush with egg and sprinkle with the remaining sesame seeds. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 10 minutes until golden.

Cheese Straws

Makes 16

225 g/8 oz Puff Pastry

1 egg, beaten

100 g/4 oz/1 cup Cheddar or strong cheese, grated

15 ml/1 tbsp grated Parmesan cheese

Salt and freshly ground black pepper

Roll out the pastry (paste) to about 5 mm/¼ in thick and brush generously with beaten egg. Sprinkle with the cheeses and season to taste with salt and pepper. Cut into strips and twist the strips gently into spirals. Place on a dampened baking (cookie) sheet and bake in a preheated oven at 220°C/425°F/gas mark 7 for about 10 minutes until puffed and golden.

Cheese and Tomato Biscuits

Makes 12

50 g/2 oz/¼ cup butter or margarine

200 g/7 oz/1¾ cups plain (all-purpose) flour

15 ml/1 tbsp baking powder

A pinch of salt

50 g/2 oz/½ cup Cheddar cheese, grated

15 ml/1 tbsp tomato purée (paste)

150 ml/¼ pt/2/3 cup milk

Rub the butter or margarine into the flour, baking powder and salt until the mixture resembles breadcrumbs. Stir in the cheese, then mix in the tomato purée and enough of the milk to make a soft dough. Roll out on a lightly floured surface to about 2 cm/¾ in thick and cut into rounds with a biscuit (cookie) cutter. Arrange on an ungreased baking (cookie) sheet and bake the biscuits (crackers) in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes until golden brown.

Goats’ Cheese Bites

Makes 30

2 sheets frozen filo pastry (paste), thawed

50 g/2 oz/¼ cup unsalted butter, melted

50 g/2 oz/½ cup goats’ cheese, diced

5 ml/1 tsp Herbes de Provence

Brush a filo pastry sheet with melted butter, place the second sheet on top and brush with butter. Cut into 30 equal squares, place a piece of cheese on each one and sprinkle with herbs. Bring the corners together and twist to seal, then brush again with melted butter. Place on a greased baking (cookie) sheet and bake in a preheated oven at 180°C/350°F/gas mark 4 for 10 minutes until crisp and golden.

Ham and Mustard Rolls

Makes 16

225 g/8 oz Puff Pastry

30 ml/2 tbsp French mustard

100 g/4 oz/1 cup cooked ham, chopped

Salt and freshly ground black pepper

Roll out the pastry (paste) to about 5 mm/¼ in thick. Spread with the mustard, then sprinkle with the ham and season with salt and pepper. Roll up the pastry into a long sausage shape, then cut into 1 cm/½ in slices and arrange on a dampened baking (cookie) sheet. Bake in a preheated oven at 220°C/425°F/gas mark 7 for about 10 minutes until puffed and golden.

Ham and Pepper Biscuits

Makes 30

225 g/8 oz/2 cups plain (all-purpose) flour

15 ml/1 tbsp baking powder

5 ml/1 tsp dried thyme

5 ml/1 tsp caster (superfine) sugar

2.5 ml/½ tsp ground ginger

A pinch of grated nutmeg

A pinch of bicarbonate of soda (baking soda)

Salt and freshly ground black pepper

50 g/2 oz/¼ cup vegetable fat (shortening)

50 g/2 oz/½ cup cooked ham, minced

30 ml/2 tbsp finely chopped green (bell) pepper

175 ml/6 fl oz/¾ cup buttermilk

Mix together the flour, baking powder, thyme, sugar, ginger, nutmeg, bicarbonate of soda, salt and pepper. Rub in the vegetable fat until the mixture resembles breadcrumbs. Stir in the ham and pepper. Gradually add the buttermilk and mix to a soft dough. Knead for a few seconds on a lightly floured surface until smooth. Roll out to 2 cm/¾ in thick and cut into rounds with a biscuit (cookie) cutter. Place the biscuits, well apart, on a greased baking (cookie) sheet and bake in a preheated oven at 220°C/425°F/gas mark 7 for 12 minutes until puffed and golden.

Simple Herb Biscuits

Makes 8

225 g/8 oz/2 cups plain (all-purpose) flour

15 ml/1 tbsp baking powder

5 ml/1 tsp caster (superfine) sugar

2.5 ml/½ tsp salt

50 g/2 oz/¼ cup butter or margarine

15 ml/1 tbsp snipped fresh chives

A pinch of paprika

Freshly ground black pepper

45 ml/3 tbsp milk

45 ml/3 tbsp water

Mix together the flour, baking powder, sugar and salt. Rub in the butter or margarine until the mixture resembles breadcrumbs. Mix in the chives, paprika and pepper to taste. Stir in the milk and water and mix to a soft dough. Knead on a lightly floured surface until smooth, then roll out to 2 cm/¾ in thick and cut into rounds with a biscuit (cookie) cutter. Place the biscuits (crackers), well apart, on a greased baking (cookie) sheet and bake in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes until puffed and golden.

Indian Biscuits

Serves 4

100 g/4 oz/1 cup plain (all-purpose) flour

100 g/4 oz/1 cup semolina (cream of wheat)

175 g/6 oz/¾ cup caster (superfine) sugar

75 g/3 oz/¾ cup gram flour

175 g/6 oz/¾ cup ghee

Mix together all the ingredients in a bowl, then rub them with the palms of your hands to form a stiff dough. You may need a little more ghee if the mixture is too dry. Shape into small balls and press into biscuit (cracker) shapes. Place on a greased and lined baking (cookie) sheet and bake in a preheated oven at 150°C/ 300°F/gas mark 2 for 30–40 minutes until lightly browned. Fine hairline cracks may appear as the biscuits are cooked.

Hazelnut and Shallot Shortbread

Makes 12

75 g/3 oz/1/3 cup butter or margarine, softened

175 g/6 oz/1½ cups wholemeal (wholewheat) flour

10 ml/2 tsp baking powder

1 shallot, finely chopped

50 g/2 oz/½ cup hazelnuts, chopped

10 ml/2 tsp paprika

15 ml/1 tbsp cold water

Rub the butter or margarine into the flour and baking powder until the mixture resembles breadcrumbs. Stir in the shallot, hazelnuts and paprika. Add the cold water and press together to make a dough. Roll out and press into a 30 x 20 cm/12 x 8 in Swiss roll tin (jelly roll pan) and prick all over with a fork. Mark into fingers. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes until golden.

Salmon and Dill Biscuits

Makes 12

225 g/8 oz/2 cups plain (all-purpose) flour

5 ml/1 tsp caster (superfine) sugar

2.5 ml/½ tsp salt

20 ml/4 tsp baking powder

100 g/4 oz/½ cup butter or margarine, diced

90 ml/6 tbsp water

90 ml/6 tbsp milk

100 g/4 oz/1 cup smoked salmon trimmings, diced

60 ml/4 tbsp chopped fresh dill (dill weed)

Mix together the flour, sugar, salt and baking powder, then rub in the butter or margarine until the mixture resembles breadcrumbs. Gradually mix in the milk and water and mix to a soft dough. Work in the salmon and dill and mix until smooth. Roll out to 2.5 cm/1 in thick and cut into rounds with a biscuit (cookie) cutter. Place the biscuits (crackers) well apart on a greased baking (cookie) sheet and bake in a preheated oven at 220°C/425°F/gas mark 7 for 15 minutes until puffed and golden.

Soda Biscuits

Makes 12

45 ml/3 tbsp lard (shortening)

225 g/8 oz/2 cups plain (all-purpose) flour

5 ml/1 tsp bicarbonate of soda (baking soda)

5 ml/1 tsp cream of tartar

A pinch of salt

250 ml/8 fl oz/1 cup buttermilk

Rub the lard into the flour, bicarbonate of soda, cream of tartar and salt until the mixture resembles breadcrumbs. Stir in the milk and mix to a soft dough. Roll out on a lightly floured surface to 1 cm/½ in thick and cut out with a biscuit (cookie) cutter. Place the biscuits (crackers) on a greased baking (cookie) sheet and bake in a preheated oven at 230°C/450°F/gas mark 8 for 10 minutes until golden.

Tomato and Parmesan Pinwheels

Makes 16

225 g/8 oz Puff Pastry

30 ml/2 tbsp tomato purée (paste)

100 g/4 oz/1 cup Parmesan cheese, grated

Salt and freshly ground black pepper

Roll out the pastry (paste) to about 5 mm/¼ in thick. Spread with the tomato purée, then sprinkle with the cheese and season with salt and pepper. Roll up the pastry into a long sausage shape, then cut into 1 cm/½ in slices and arrange on a dampened baking (cookie) sheet. Bake in a preheated oven at 220°C/ 425°F/gas mark 7 for about 10 minutes until puffed and golden.

Tomato and Herb Biscuits

Makes 12

225 g/8 oz/2 cups plain (all-purpose) flour

5 ml/1 tsp caster (superfine) sugar

2.5 ml/½ tsp salt

40 ml/2½ tbsp baking powder

100 g/4 oz/½ cup butter or margarine

30 ml/2 tbsp milk

30 ml/2 tbsp water

4 ripe tomatoes, skinned, seeded and chopped

45 ml/3 tbsp chopped fresh basil

Mix together the flour, sugar, salt and baking powder. Rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the milk, water, tomatoes and basil and mix to a soft dough. Knead for a few seconds on a lightly floured surface, then roll out to 2.5 cm/1 in thick and cut into rounds with a biscuit (cookie) cutter. Place the biscuits well apart on a greased baking (cookie) sheet and bake in a preheated oven at 230°C/425°F/gas mark 7 for 15 minutes until puffed and golden.