Donna Moore from Harwich said:
I try to plan meals ahead and freeze them so minimising waste, but it doesn't always work. There are some great... More
Serve these tasty cheesy morsels alongside a colourful platter of veggie sticks and mixed dips for a ‘crunch munch’ fest.
Prep time: 20 min
Cook time: 10 min
For pastry making or to thicken sauces, soups, stews and casseroles.
Add to eggs for omelettes, grate onto soups or salads.
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
To freeze ahead: Complete the recipe up to the end of step 3. Cool, label, pack into an airtight container for up to 3 months.
To use: Reheat the biscuits in an oven at 180C (350F) mark 4 for 10 minutes until warm and crisp.
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