step by step guide to prepare favorite Thyme and black pepper biscuits

How are things? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Thyme and black pepper biscuits. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thyme and black pepper biscuits is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thyme and black pepper biscuits is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 cup plain flour
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon cracked black pepper
  • 60g butter, chilled, chopped
  • 1 cup finely grated parmesan cheese
  • 1 egg
  • 1 tablespoon chilled water
  • 150g vintage cheddar cheese, sliced
  • 1/2 x 284g jar fig jam

Method

  • Step 1
    Process flour, thyme, pepper and butter until mixture resembles fine breadcrumbs. Add parmesan. Process until just combined. Add egg and water. Process until mixture comes together.
  • Step 2
    Place dough on a lightly floured surface. Roll into a 20cm log. Wrap in plastic wrap. Twist ends to seal. Freeze for 2 hours or until firm.
  • Step 3
    Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Remove log from freezer. Set aside for 5 minutes. Trim ends. Slice into 5mm-thick rounds. Place rounds, 3cm apart, on prepared trays. Bake, 1 tray at a time, for 15 minutes or until light golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely.
  • Step 4
    Serve topped with cheese and jam.

So that’s going to wrap it up for this exceptional food Thyme and black pepper biscuits recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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