Cheese and Pickle Wholewheat Biscuits

When you move abroad, you find you miss the strangest things. At home, you might take certain foods, noises – even smells – for granted. We’ve both (separately and together) spent time living and working in countries other than the UK and at first, you do get pretty homesick. Which means you obsess about those weird and wonderful things that remind you of Home. Some of the things we received in our care packages and requested from visiting family and friends include: dark chocolate Digestives, custard creams, Fox’s golden crunch creams, English breakfast teabags, Cadbury Roses, Madeira cake, Twiglets, all-butter scones, tins of Ambrosia custard, Cadbury’s creme eggs…and Branston pickle.

We love pickle. In fact, we love it so much that we’ve spent almost every week this summer eating cheese and pickle sandwiches. Mmmm. Then we hit upon a fantastic idea – cheese and pickle IN A BISCUIT. And what a biscuit! Serve with a juicy crisp apple and a mug of builder’s tea.

Makes 8 biscuits

3/4 cup unsalted butter
1 cup grated lighter mature Cheddar
1 cup wholemeal flour
1 tsp ground black pepper
1/2 tsp paprika
1/2 tsp salt
2 heaped tsp Branston pickle

  1. Preheat the oven at 160C (fan assisted).
  2. Mix the flour, pepper, paprika, salt in a mixing bowl.
  3. Fold in the Cheddar.
  4. Add the butter and pickle and rub into the flour mixture until it resembles breadcrumbs.
  5. Press into a smooth ball.
  6. Divide into 8 small balls and flatten into discs.
  7. Place discs onto a greased baking sheet and bake for 15-20 minutes until firm.
  8. Cool on a wire rack.
  9. Store in an airtight tin for up to 1 week.

So what do you think? Feel free to share your questions and comments below! We’d love to hear what you have to say.


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