Cheese and mustard seed biscuits

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Cheese and mustard seed biscuits

Best recipe review

Its the mustard


Mustard seeds really make the difference

Servings:Serves 12 - Makes about 50 biscuits - they freeze well.
Calories per serving:359
Ready in:30 minutes
Prep. time:15 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:27th October 2012

A variant on the traditional cheese straws.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Sieve the flour and salt into a bowl and add the mustard seed.
  2. Add the butter into the flour along with the cheese, egg yolks and water (if necessary).
  3. Mix well until you have a smooth dough.
  4. Roll out into a rectangle on a lightly floured surface, until the thickness of a £1 coin.
  5. Cut with pastry cutters and transfer to a greased baking sheet.
  6. Bake for 15 minutes at 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
  7. Cool on the baking sheet for 2-3 minutes to harden before transferring to a cooling tray.
  8. The biscuits will keep in an airtight container for up to 5 days.


Use any small seeds, eg celery, nigella, fennel, caraway. I would recommend that you do include at least half Parmesan cheese and that the other half also be a strong cheese, eg Old Winchester cheese, Gruyère, strong Cheddar.

Add 1 teaspoon of chilli powder for a little more bite.

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