Anchovy Cheese and Pine Nut Biscuits

Anchovy, Cheese and Pine Nut Biscuits on a wire rack with two glasses of wine

Anchovy, cheese and pine nut biscuits are really interesting. Salty, from the anchovies, short, crumbly and buttery, a little heat from the cayenne and whizzed with buttery pine nuts and aged sharp cheddar  A savoury shortbread if you will, and very, very moreish!

ingredients to make Anchovy, Cheese and Pine Nut Biscuits

When these came out of the oven we tried one whilst still warm and hummed and tossed our heads, then ate another one or two, and it was when we realised we’d eaten 6 that we knew this combo just worked, as odd as it sounded. We couldn’t leave them alone. So good, moreish, salty, crumbly and absolutely perfect with a glass of bubbles or wine. Delish!

Weird combo works

This recipe comes through London’s The Guardian magazine that had a reader recipe swap and this recipe was apparently the last of 8 recipes to make it into the finals. This recipe won!.
We’d never heard of Miz Pepperpot, aka as Carol Harris, but quickly became infatuated with this seemingly weird combination of flavours.

Carol Harris, is a prolific recipe writer and contributor to many websites. She was awarded the title of “Home Cook of the year” by The Guardian newspaper and many of her recipes are featured on their website. Her dishes are a fusion of styles, especially with a Carribean influence.

Anchovies, love ’em, or hate ’em

We’re firmly in the love ’em side of life. Lots of people have a  phobia of eating anchovies. These little guys really need a chance to show you just how much umami flavour they can bring to a recipe. They’re almost a secret ingredient to amp up flavour in a lot of dishes.

Watch How To Make Anchovy cheese and Pine Nut Biscuits



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What’s your favourite savoury nibble? We would love to hear from you in the comments when you make these moreish anchovy cheese and pine nut biscuits.

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Anchovy, Cheese and Pine Nut Biscuits

  • Author: Recipe Winners, recipe by Miz Pepperpot (Carol Harris), The Guardian
  • Prep Time: 30 minutes, including freezing time
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: about 40 biscuits


Anchovy, cheese and pine nut  biscuits are really interesting. Salty, from the anchovies, short, crumbly and buttery, a little heat from the cayenne and whizzed with buttery pine nuts and aged sharp cheddar . Very, very moreish.


  • 110g (4 ounces) plain (all purpose flour)
  • 1 teaspoon baking powder
  • 1 teaspoon cayenne
  • 80g (3 ounces) butter, chilled and cubed
  • 1 teaspoon sugar
  • 50g (1 3/4 ounces) mature, sharp, tasty cheddar cheese
  • 50g (1 3/4 ounces) anchovy fillets in oil, drained (about 12 fillets)
  • 1/2 cup pine nuts


  • line baking tray with baking paper
  • in a food processor add all ingredients and pulse till mixture comes together
  • divide mixture into two and shape each roll into two even sized sausage shapes and wrap in plastic wrap
  • place rolls in the freezer for 15 minutes (till firm)
  • preheat oven to 180c (355f) on bake, not fan
  • slice biscuits 4-5mm (1/4 inch) and place on baking tray – they can be fairly close to each other as the biscuits don’t spread too much
  • bake for around 20 minutes
  • leave to cool on a rack 
  • serve and enjoy!

  • Category: dips, salsas and finger food
  • Method: baking
  • Cuisine: Unknown

Keywords: Anchovy, cheese and pine nut biscuits


Watching a wallaby (outlined in the box). Cooper often launches off the deck in hot pursuit of the wallabies, fortunately for them they can easily out pace him!

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