1 cup plain flour
½ teaspoon baking powder
1 egg, lightly beaten
2 tablespoon iced water
½ cup grated cheddar cheese
1 teaspoon chopped fresh chives
2 teaspoon chopped fresh parsley
80g cream cheese
1 tablespoon chopped fresh chives
2 tablespoon chopped fresh parsley
¼ teaspoon lemon pepper
¾ cup grated cheddar cheese
PREHEAT oven to 210*C. Line two oven trays with baking sheet.
To make biscuit pastry: Place flour and baking powder in food processor bowl. Add chopped butter. Using the pulse action, press button for 30seconds or until mixture is fine and crumbly.
Add egg, water and cheese to bowl and process for 40 seconds or until mixture comes together. Turn out onto lightly floured surface, and knead herbs into pastry lightly, until smooth.
Roll pastry between sheets of baking paper to 3mm thickness. Cut into rounds using a 5cm fluted cutter. Place rounds onto prepared trays. Re-roll remaining pastry and repeat cutting. Bake for 8min or until lightly golden brown. Transfer pastry rounds to wire rack to cool.
To make cheese filling: Using electric beater, beat cream cheese and butter in small bowl until light and creamy. Add herbs, pepper and cheese. Spread half a teaspoon of filling on half of the biscuits and sandwich together with the remaining biscuits.