Cheesy biscuits with red pepper relish
Makes: 20 biscuits, plus leftover relish
Prep time: 35 minsTotal time: 
Recipe photograph by Kris Kirkham
Cheesy biscuits with red pepper relish
These savoury biscuits couldn’t be easier to make and are a wonderfully moreish nibble to serve with drinks in the garden. A homemade sweet- sharp red pepper relish offsets the rich cheese flavour, but you can use tomato chutney or chilli jam instead, for ease.
Makes: 20 biscuits, plus leftover relish
Prep time: 35 minsTotal time: 
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Nutritional information (biscuit)
Calories
115Kcal
Fat
8gr
Saturates
5gr
Carbs
8gr
Sugars
3gr
Fibre
0gr
Protein
4gr
Salt
0.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 175g mature cheddar, grated
- 50g parmesan, finely grated
- 125g plain flour*
- 85g soft butter
- 1⁄4 tsp garlic granules
- 1⁄2 tsp smoked paprika
- 2 tsp chopped fresh rosemary (or 1⁄2 tsp dried)
For the pepper relish (makes 400g)
- 2 red peppers
- 150g tomatoes
- 1 onion
- 1 red chilli
- 2 garlic cloves
- 1 tbsp chopped fresh rosemary (or 1 tsp dried)
- 150g granulated sugar
- 100ml cider vinegar
Step by step
- For the relish, roughly chop the peppers and pulse in a food processor until quite finely chopped but still with some texture, then tip into a wide pan (such as a sauté pan). Do the same with the tomatoes, onion, chilli and garlic and add to the pan along with the rosemary, sugar, vinegar and some seasoning. Slowly bring to a simmer, stirring until the sugar has dissolved, then bubble, stirring occasionally, for 15-20 minutes until the mixture looks more jammy; when you draw a trail through the mixture with a spoon, it shouldn’t immediately fill with liquid. Transfer to a sterilised jar and cool.
- For the biscuits, just add the ingredients to the cleaned-out food processor with seasoning, and pulse until it comes together. Wrap and chill for 30 minutes.
-
Preheat the oven to 200°C, fan 180°C, gas 6. Separate the dough into 20 pieces and roll into balls. Space out on lined baking trays, then flatten to discs about 4-5cm wide. Bake for 10 minutes initially, then remove from the oven and make a slight indentation in each one using the back of a teaspoon measure. Scoop a teaspoonful of red pepper relish into each one, return to the oven and bake for 5 minutes. Cool on the trays for at least 10 minutes before serving with drinks. Store leftovers in an airtight container, between layers of baking paper, for up to 3 days.
*If gluten-free, see box above.Make it gluten freeUse gluten-free plain flour and add 1 tsp xanthan gum.
