Our Cellar Door & Restaurant Manager Anissa Griffiths has been busy baking and has shared this deliciously moreish Three Cheese Biscuit recipe to enjoy with your Friday evening glass of wine.
1 cup plain flour
1 1/2 cups finely grated Parmesan
1/2 cup cheddar
1/2 cup gruyere
1/2 cup rolled oats
100g cold unsalted butter, chopped
1/2 teaspoon sea salt flakes
1 egg yolk
2 1/2 tablespoons iced water
Place the flour, Parmesan, oats, butter & salt in a food processor & pulse until the mixture resembles breadcrumbs. Add cheddar & gruyere. Mix through. Add egg yolk & water and process until mixture comes together.
Turn the dough out onto a work surface & bring together into a ball. Divide into 4 portions. Roll each portion into a sausage shape. Cover in plastic wrap & rest in the fridge for 30 minutes.
Preheat oven to 180 degrees. Line baking trays with baking paper.
Remove biscuit dough from fridge. Cut 3-5 mm thick slices. Arrange on baking trays.
Cook for 12-15 minutes or until golden & crisp. Set aside to cool for 5 minutes before transferring to a wire rack to cool completely. Makes approximately 25 biscuits.