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!
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 It
Please scroll to the bottom of the post for the recipe
Check out some more winning savoury bites
click on the link…..Cheese and Caraway Shortbread Biscuits
click on the link…..Cheese, Spinach and Bacon Puffs
click on the link…..Cheese Puff Tarts
click on the link…..Cheats Gourmet Sausage Rolls
click on the link…..Caramelised Onion and Blue Cheese Mini Quiche
What’s your favourite savoury nibble? We would love to hear from you in the comments below.Print
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!