Peynirli Bisküvi
(Cheese Biscuits) Recipe

Origin: Turkey      Period: Traditional

Ingredients:

110g plain flour
1/2 tsp salt
generous pinch of cayenne pepper
100g unsalted butter, chilled
60g Gruyére cheese, grated
1 egg yolk
1 tbsp iced water

Peynirli Bisküvi
(Cheese Biscuits) Preparation:

Method:

Sift the flour, salt and cayenne pepper into a bowl. Finely dice or grate the butter and rub into the flour mix with your fingers until the mixture resembles fine breadcrumbs. Gently beat the egg yolk and iced water together then add to the flour mix along with the cheese. Bring the mixture together as a solid dough and knead well (you will end up with quite a hard dough). Cover with clingfilm and place in the refrigerator for 20 minutes to rest).

Turn the dough onto a lightly-floured work surface then roll to 5mm thick. Use a round 5cm diameter pastry cutter to cut out rounds from the pastry (re-roll the scraps to make more rounds). Transfer these rounds to a baking tray lined with baking parchment (sprinkle some nigella seeds on top if you wish) then transfer to an oven pre-heated to 200°C and bake for around 20 minutes, or until nicely golden brown. Allow to cool for 5 minutes on the baking tray then transfer to a wire rack to cool completely.

Traditonally these biscuits are served either with Turkish soups or they are served with orange cake for afternoon tea.

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