CHEESE BISCUITS <D
Delicious, melt-in-the-mouth cheese biscuits, Galettes au Fromage (ga-leht oh froh-mahj) may be served hot as canap&s or cold with butter to accompany salads. These biscuits can be made very small and served as cocktail savouries.
6 oz. m cups flour
½ teaspoon dry mustard § teaspoon cayenne pepper
6 oz. butter, cut into small pieces
4 oz. Gruyere cheese, grated
4 oz. Cheddar cheese, grated
1 egg lightly beaten with
1 teaspoon water
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
Sift the flour, mustard and cayenne pepper into a medium-sized bowl. Add the butter and the cheeses and mix into the flour mixture to form a firm dough. Cover and chill the dough in the refriger-ator for 20 minutes.
On a lightly floured surface roll out the dough to a circle about J-inch thick. With a 2-inch pastry cutter, cut out circles of dough and transfer them to a baking sheet.
Brush the circles with the egg mixture and place the baking sheet in the oven. Bake for 15 minutes or until the galettes are pale golden brown.
Remove the galettes from the oven and cool them for 5 minutes before serving, or leave them to cool completely on a wire rack.