CHEESE, ONION & TOMATO SAVOURY BISCUITS: slightly healthier indulgence, higher fibre, easy, budget-friendly

Terrific accompaniment to thick soups and stews... 

A twist on the dependable Cheese Scone, metaphorically & figuratively
'Tasted lovely.' 'Good flavour.' 'Wow!' Tasters 

Sweet scones are always a popular choice; savoury ones appear less on dining tables but always, always impress.

67's Cheese & Chive or Frugal Savoury Sardine Pinwheels have a good following. 

Now, try this: Cheese 'n Onion with Tomato.  They are a terrific twist on a classic recipe and are an incredibly more-'ish substitute for bread with thick soups and stews.

The recipe is not difficult but be careful with the tomato paste - you want streaks of flavour, not a faint hum in the background.   The green shoots of spring onions, washed, patted dry and finely sliced can replace onion granules.

Cost: £1
Makes: 4-6 

Ingredients:

    115gm/4oz plain flour plus 

    55gm/2oz wholemeal flour OR  

          175g/6oz plain flour

   1 tsp baking powder

   scant teaspoon onion granules OR 2-3 tbsp finely sliced green spring onions

   35gm/1.2oz grated reduced fat or regular mature cheddar

   75gm/2.6oz cold, cubed butter

   1 med to large egg 

   3.5 tablespoons very cold milk

   1-2 generous tablespoon tomato paste from a tube* OR

   2-3 tablespoons finely sliced fresh but dry green part of spring onions

Method:

1.  Preheat oven to very hot -- 220c or 200fan; 425F; Gas Mark 7
2.  Sift dry ingred. into a bowl; stir well; rub in butter until mix resembles peas.    Fold in grated cheese, distributing as equally as possible

3.  Mix eggs and milk.  Make a well in the flour mix; pour in eggs & milk; stir lightly with a fork until mixture just holds together.
4.  Turn out onto a lightly floured board; press lightly and quickly into a mound and then a rectangle about 1/2 inch (1 cm) thick.  Mentally divide the rectangle into three, lengthwise.  Fold the left hand side onto the middle; and the right hand side on top (introducing flaky layers.). Turn sideways; flatten lightly with a rolling pin.  Fold again handling dough as little as possible.  The board may need a little flour in between folds.

5.  Repeat.  This time, squeeze ribbons of tomato paste halter-skelter over the surface before folding as usual.  

Tomato Paste Squiggles 

1. 
   
2. 6.  Lightly press or roll to 1/2 inch thickness; roll up tightly but without pressing the dough too much (yes, it is possible!).  Cut down the middle; twist pieces together  

   

   Cinnamon Twist 
   

7.  Slice into 4-6 pieces. (67 likes big biscuits!)

8.  If you like, brush with beaten egg or milk. Bake in lower third of oven 12-15 mins or until golden brown.  (The dough is a bit craggy so there may be some dark brown tips; that's ok; they taste fine)

9. Cool on tray 5mins then move to cooling rack

Comments:

'Wow! Lovely and crumbly with loads of flavour.  Bring on some soup or stew!' Retired writer

'Tasted lovely but it has the look for a sweet scone, which was a bit confusing.' Political Agent

'Good flavour.' London Underground driver

  

Tips:

• if freezing, do it on the day of baking
• re-heat at 180c/350F/Gas Mark 3, 5-10 mins. 

                                                                              *67 uses Suma salt-free from Pomona Greengrocer, Belsize Park

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.