I know, the last recipe was stars too but it's Christmas and the perfect excuse to get out all of your fancy cutters and make your food look all pretty. These are moreish little biscuits for people who prefer to nibble on something savoury during the holidays (like my parents who were the recipients of this box of yummy stuff). You can mix up your cheeses if you like - I like the contrast between cheddar and parmesan but if you want to go with something else, feel free to use whatever you like, once you stick to a hard cheese that grates well.
These also don't spread very much so you can cram them onto a baking sheet without worrying about them all running into each other. They do need to be kept in an airtight container but will last for at least a week if you store them properly. You can also use them as a base for canapes - top them with some really good ham, homemade relish, bacon jam... the list is endless!
Cheese Star Biscuits
200g grated Cheese
50g Butter, very soft
100g Plain Flour
1/2 tsp Baking Powder
1/2 tsp Celery Salt
1/2 tsp Ground Ginger
1/4 tsp freshly ground Pepper
Preheat your oven to 180c/Gas Mark 4 and line two large baking sheets with baking paper.
In a food processor or mixer, blitz all of your ingredients together for about 4-5 minutes until they turn into a ball of dough. Wrap in clingfilm and chill for at least 30 minutes before rolling out to a thickness of about 5mm.
You can dust your surface with flour and roll out the dough that way, but I prefer to roll it out between two sheets of clingfilm as it's much tidier and saves on cleaning up afterwards!
Cut out your biscuits using a 5cm star cutter and place on the sheets. The dough is very flexible and can be re-rolled quite a few times so you can use all the dough up.
Bake for 15 minutes until the stars are puffy and golden on top and dry underneath. Remove from the oven and cool on the trays for 5 minutes before transferring to a wire cooling rack. Let the biscuits cool completely before storing in an airtight bag or container.