The simplest cheese, caraway & walnut biscuits

These are very simple and tasty savoury biscuits that are an ideal vehicle for a gutsy dip, eaten with a cheese and chutney, or munched on just as they are.

You can use any cheese, but a cheese that packs a punch flavour-wise is perfect. Favourites of mine include Parmesan, mature Cheddar, Stilton and Comté

And if there is the remotest danger of them having that “they a look a bit too healthy to enjoy” air about them, fear not: they are jam-packed with flavour, they snap as you bite into them and they just melt in the mouth. And the combination of caraway and cheese – fragrant and very tasty – is a winning one in my book!

I make these fairly small – about finger-length and half as wide – but they can be made any size.

A few variations

You can vary the flours – 50g each of plain, rye and wholemeal adds an even nuttier flavour – and a sprinkling of poppy seeds or other seeds rings the changes nicely.

A teaspoon of onion salt or celery salt instead of sea salt in the dough works very well, too.


Recipe: cheese, caraway and walnut biscuits – makes about 30

  • 120g plain flour
  • 30g rye flour
  • 50g walnuts, ground
  • 60g unsalted butter, softened
  • 1 teaspoon fine sea salt
  • 50g cheese of choice, grated
  • 1 teaspoon caraway seeds
  • cold water to mix

To finish – any of the following:

  • a little finely grated Parmesan or mature Cheddar
  • caraway seeds
  • ground cayenne pepper
  • poppy seeds

(1) Mix the flours, walnuts and salt together. Rub in the butter gently and mix in the cheese and caraway seeds.

(2) Add enough water to form a soft dough and knead very lightly until smooth. Chill for about 30 minutes.

(3) Preheat oven to 170C (fan). Roll out very thinly.

TOP TIP: rolling out the dough is most easily done between two sheets of greaseproof.

(4) Cut into rectangles (or any shape) and transfer to baking sheets lined with greaseproof or a silicon sheet. Sprinkle over whichever topping you want to finish them with (if any), gently patting any seeds used onto the dough so they stick in place (you can instead brush the tops with beaten egg before sprinkling over any topping if you prefer).

(5) Bake for between 12-15 minutes until just starting to take on a golden tinge.

(5) Leave to cool on a wire rack, after which time they will have crisped up. When cool, store in an airtight container.

Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food.

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