Chilli cheese biscuit bites

    55 min

    An incredibly moreish canapé, these won't last at your next party. Cheddar biscuits are filled with spicy chilli jam for a savoury nibble.

    4 people made this

    Serves: 20 

    • 225g grated Cheddar cheese
    • 125g plain flour
    • 85g chilled butter, chopped
    • 8 tablespoons chilli jam

    Prep:15min  ›  Cook:10min  ›  Extra time:30min  ›  Ready in:55min 

    1. Blend cheese, flour and butter in a food processor until dough is a coarse texture and forms into a ball. Wrap dough in cling film and chill in the fridge for 30 minutes.
    2. Preheat oven to 200 C / Gas 6.
    3. Shape dough into 4cm balls and place 2.5cm apart on a baking tray.
    4. Bake in the preheated oven for 5 minutes. Remove from oven; press thumb into top of each ball, creating an indentation. Spoon about 1 teaspoon chilli jam into indentation. Bake until edges are golden brown, about 5 minutes.

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    Reviews in English (66)


    I didn't think the dough was going to come together. It just looked like, well, cornmeal or something. I kept running the food processor and then suddenly the dough began to form. I needed to bake three extra minutes. And my jelly didn't seem hot enough so I VERY LIGHTLY sprinkled with some cayenne pepper. These are better after they are totally cooled. I have also made them with pepper jack cheese. Also good.  -  22 Aug 2012  (Review from Allrecipes US | Canada)


    I thought this was a good base recipe - but I found the cheese cracker part to be a bit bland. The second time I made the recipe, I added 3/4 teaspoon salt, 1/4 teaspoon paprika, and 1/4 teaspoon garlic powder, and I thought the crackers tasted much more savory. I also had to cook them a bit longer, but that may be because I'm in Denver (high altitude) Makes a great Christmas party appetizer if you have red and green pepper jelly!  -  13 Dec 2012  (Review from Allrecipes US | Canada)


    This was originally published by Cabot Cheese. I use their Seriously Sharp. I also wait till closer to the end to flll, but that may be because my home made blackberry hot pepper jelly isn't as stiff as a comercial brand.  -  20 Jul 2012  (Review from Allrecipes US | Canada)

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