Cheddar, hazelnut and apple biscuits
When putting together a cheeseboard, a strong mature cheddar is a non-negotiable. Davidstow’s 36-month Reserve Cheddar offers a complex caramel depth of flavour that works fantastically with classic accompaniments like grapes, celery and apple. Ben Tish’s savoury shortbread biscuits utilise the rich character of this cheese. Paired with hazelnuts and dried apple for a balanced sweet and savoury alternative to crackers.
Ingredients
Metric
Imperial
BISCUITS
- 150g of plain flour
- 75g of blanched hazelnuts, toasted
- 80g of unsalted butter, cut into cubes, chilled
- 35g of dried apple
- 1 tsp thyme leaves
- 50g of Davidstow Reserve Cheddar, finely grated
- 2 egg yolks
CHEESEBOARD
- Davidstow Reserve Cheddar, cut into thick slices or wedges
- 1/2 bunch of grapes
- 2 celery sticks, cut into batons
- 1 apple, sliced into wedges, Ben used Russet
- chutney, Ben used apple chutney
Method
For the biscuits, place the flour, hazelnuts, butter and a pinch of salt into a small food processor and pulse to a breadcrumb consistency (you can do this by hand if you prefer)
- 150g of plain flour
- 75g of blanched hazelnuts, toasted
- 80g of unsalted butter, cut into cubes, chilled
Add the dried apple, thyme, cheese and 1 of the egg yolks. Pulse again and once it begins to come together, remove to a clean work surface and knead to bring it together. Shape into a log and wrap well. Chill in the fridge for 1 hour
- 35g of dried apple
- 1 tsp thyme leaves
- 50g of Davidstow Reserve Cheddar, finely grated
- 1 egg yolk
Preheat the oven to 170°C and line a baking sheet with baking paper
Unwrap the log and slice it into thick rounds. Press or roll out the biscuits to 0.5cm thick. Beat the remaining egg yolk and season it with a small pinch of salt. Glaze the biscuits with the yolk and bake for 15-20 minutes, or until lightly golden and cooked through. Set aside to cool slightly then transfer to a wire rack to cool completely
- 1 egg yolk
Prepare your cheeseboard accompaniments then serve with the biscuits
- Davidstow Reserve Cheddar, cut into thick slices or wedges
- 1/2 bunch of grapes
- 2 celery sticks, cut into batons
- 1 apple, sliced into wedges, Ben used Russet
- chutney, Ben used apple chutney
Chef, restaurateur and cookbook author Ben Tish has a stellar track record for creating dishes that, quite simply, everyone wants to eat. After years of channelling his love of Mediterranean food he's now chef director across Cubitt House's various pubs and restaurants, proving just how versatile his talents are.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
