View source for Talk:Cheese and mustard seed biscuits

<GoogleBanner>other-pages</GoogleBanner>
These look fantastic - just about my favourites!

--[[User:Chef|Chef]] 14:53, 24 January 2011 (GMT)

These were great, even when hand-crafted with a knife because I couldn't find my pastry cutters. Thank you! --[[User:Chef|Chef]] 16:51, 5 March 2011 (GMT)

i can't find my bloody baking beans either (tomorrow's effort).  Would be interested to know which cheese(s) you used xxx--[[User:JuliaBalbilla|JuliaBalbilla]] 20:07, 5 March 2011 (GMT)

Parmesan and a mix of about 4 different mature cheddars we had in the fridge - none of them of the same quality as black bomber sadly.

I think next time I would halve the amount of butter to see how they come out as I have cholesterol to worry about and there is a huge amount in these! --[[User:Chef|Chef]] 07:50, 6 March 2011 (GMT)

Yes, I agree about the butter, but then again one would not be eating them everyday!  It is the butter that makes some so nice and crumbly, but I would only have them about once or twice a year.  --[[User:JuliaBalbilla|JuliaBalbilla]] 08:22, 6 March 2011 (GMT)