Summary

Give me cake or give me death cookies.

Saturday, 6 April 2013

Parmesan Shredded Wheat Biscuits- Recipe

I had lots of Shredded Wheat left over from making Easter nests, and after a few breakfasts with them I decided to get creative: not because I don't like them, I just wanted to see if there was a recipe besides chocolate nests I could use them in.

I found this recipe online for chocolate chip Shredded Wheat cookies using the frosted kind that was apparently originally printed on a cereal box. It certainly looks amazing, and I'll definitely make it one day. However today, I was in the mood for something savoury (I know, I know: who am I, and what have I done with the real Tash?)

So I cheese-ified it.



(Makes about 16)

Ingredients:

- 4 x Shredded Wheats
- 150g plain flour
- 1 x egg, beaten
- 150g melted salted butter
- 50g grated parmesan cheese
-  1/2tsp baking powder
- 1/2tsp baking soda
- pinch each of nutmeg, cayenne pepper and oregano

Method:

1) Preheat the oven to 180 degrees C and line two baking sheets with baking parchment.

2) Crumble up the Wheats into a large bowl with your hands and make finer crumbs out of them by bashing them a bit with the end of a rolling pin.

3) Stir in the flour, baking powders, spices/ herbs and cheese.

4) Stir in the egg and melted butter until well-combined.

5) Roll large tablespoonfuls of the mixture into balls, flatten slightly between the palms of your hands and  place on the baking sheets.

6) Bake for 10-15mins until golden brown.

7) Cool on a wire rack.

8) Enjoy!

How easy is that?


These are really crunchy, crispy and light, and pleasantly cheesy without being overpowering. They're also quite dry, like cheesy crackers: I think they'd be a great accompaniment to a stew, or even dipped into soup like you might dip a sweet biscuit into tea.

Edit a few days later:

I just tried one crumbled into large chunks in my soup. It's gorgeous, soaking up the soup while staying a little crunchy. Definitely recommended.

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