Once in a while, I crave something savoury to munch instead of sweet. I’ve bookmarked this recipe from The Irish Mother, and made this recipe a few times over. Fun snack to have if you have run out of potato chips and want something quick and easier to whip up 😛
These have a hint of cayenne pepper that goes really well with the cheddar. If you’re afraid of it being hot, don’t worry, you can taste the cayenne but there’s hardly any heat.
They aren’t the prettiest little things, but really tasty! You don’t have to use any fancy cheddar as well – I used Kraft cheddar cheese. I’ve tried another more expensive brand (I can’t remember the name now, sorry!) and I think they both worked fine, so I guess it really all depends on the occasion 😉 Try different brands and see which your taste buds agree with.
Adapted from The Irish Mother's Cheddar cookies
- 1/2 cup butter (115g), cubed at room temperature
- 1 cup (110g) flour
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 cups (220g) grated sharp cheddar
1. Preheat oven to 180°C / 375°F.
2. Cream butter until smooth with a mixer; you can also use a spatula or wooden spoon to squish the butter and beat it until its smooth.
3. Mix in the flour, cayenne pepper and salt. At this point if the dough still looks wet, add a bit more flour - the dough should be crumbly but still easy to form into rough balls when pressed together, and only stick slightly to your fingers.
4. Add in the cheddar cheese and mix to combine.
5. Take about 2 tsps of dough and place it on the baking sheet, and gently flatten it with your fingers.
6. Bake for 15 - 20 minutes, or until the cookies are golden brown all over.