“We used to bake these biscuits when I would come home from primary school. They never lasted very long! My mum and I often cooked together, specially on weekends and school holidays. It will always be a very happy memory for me. Both my sister and I learned to cook because our mother encouraged us to prepare meals together—the kitchen was the center of our little cottage home.”
–Christopher Hyde, Uccellino
| 4 T | room temperature butter |
| 1 c | good quality vintage cheddar cheese (grated) |
| ⅓ c | plain flour |
| ⅛ t | sea salt |
| ⅛-¼ t | chili powder (or smoked sweet paprika for a less spicy taste) |
Cream butter until soft. Add flour, chili and salt. Blend well, add cheese, then form into a dough. Transfer to a lightly floured surface. Shape into a cylinder about 30 cm diameter. Wrap in wax paper, then refrigerate for 1-2 hours.
Preheat oven to 350ºF. Grease 1-2 baking sheets with butter. Slice the dough into ¼-inch thick discs and place on baking sheets. Bake until golden for 15 minutes. Transfer to a rack to cool. May be stored in a covered container for 2 days—but they will be gone in 2 days!
Makes 30 biscuits.