These savoury biscuits are similiar to the jeera cookies we buy in bakeries. Except that they’re cheesier and spicier. They’re a fun snack to have on hand for evening hunger pangs and also really simple to make.
I’m not a huge fan of sweet cookies unless they’re my double-chocolate oats cookies so these biscuits with the cheesy goodness and the crunch from the sesame are my favourite to make. I sometimes add jeera in the dough or some nigella (kalonji) on top too.
Cheese Chili Biscuits
Cheesy crispy biscuits that make for the best evening snack!Makes: 10-12 biscuits
Ingredients
- 1 ¼ cup Flour
- ¼ tsp Salt
- ⅔ cup Butter (150g, chilled)
- 150 g Cheese
- 2-3 tbsp Milk
- 1 tsp Chili Flakes
- ½ tsp Black Pepper powder
- 1 tsp Sesame seeds (Black & White)
Instructions
INSTRUCTIONS
- Cut the butter into small cubes and put it in the refrigerator until required.
- Mix the flour, salt, black pepper and chili flakes together.
- Add the cold, cubed butter into the flour and using your hands, mix till it resembles a coarse sand-like texture.
- Directly grate the cheese into the flour and start to bring the mixture together into a dough. Slowly, add milk to form a semi-soft dough.
- Place the dough in a bowl, cover and put it away in the refrigerator for 15 minutes.
- Meanwhile, pre-heat the oven to 180 degree C. Line a baking tray or pan with baking paper.
- Remove the dough, form equal sized balls and place each ball, slightly flattened on the tray.
- Brush the surface of the cookies with milk, and sprinkle the sesame seeds on top. Bake for 20-25 minutes until golden brown.
- Remove and let them cool, then pack airtight.
Notes
- The recipe calls for only a little salt because most processed cheese brands contain salt.
- If you want to make these for kids, skip the chili flakes and black pepper.
Hi ma’am…What are the oven settings for the same? Like both rods should be kept on or only the lower one?
Hi Nisha, I bake with only the lower rod on. I switch to the grill/broil mode as needed to get the color.
I made these cookies yday and they got over in no time.. melt in the mouth cookies.. thanks for the recipe..
Glad to know that Sudha. Thankyou for your kind words!
Which cheese is used in this recipe ma’am?
What is ur cup size? 200ml or 250ml?
Hi..hope you are doing well..thanks to you for curating and putting together such amazing recipes..I tried the chilli cheese biscuits and baked them in my microwave convection on the said temperature and timing..attempted it twice and the outcome was that post 25 mins of baking the butter would ooze out and the biscuits would look burnt especially on the edges and crumbly, totally undercooked from the down side and after cooling they were soft like a chapati..while kneading the dough I would add only 1-2 tbsp of milk as the dough would be really soft so though I felt the dough was perfect to be shaped into balls I divided it and one was with milk in the dough and the other half was without milk but unfortunately the result was the same..undercooked from below but slight burnt on the top layer on the edges with butter oozing out and after cooling soft like a chapati, so I would request you to please guide me as where I went wrong so that the next time I try this awesome recipe it’s a huge hit?
Which cheese do we use ? Cheddar ? Or regular Amul Processed cheese cubes ?
Hi you could use any cheese of your preference. I’ve used regular processed cheese.