Cheese And Paprika Biscuits


These are delicious in lunch boxes. However once you start eating them you can't stop! These biscuits are much nicer than the commercial variety that contain so many undesirable additives.

How to make Cheese and Paprika Biscuits














Preparation time: 20 minutes
Cooking time: 15 minutes
Quantity: 28 biscuits

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100 gm butter or margarine
125 gm cheese, grated
1 egg, beaten
1 and 1/2 cups plain flour
3/4 teaspoon salt
3/4 teaspoon dry mustard
2 teaspoons sesame seeds
1 teaspoon mild paprika
1 and 1/2 tablespoons parmesan cheese, grated


Heat oven to 200 degrees Celsius.

Blend margarine and cheese well. Sift remaining ingredients and add to the cheese mixture with the egg.

Roll mixture into small walnut size balls, flatten and place on greased baking tray.

Bake for 15 minutes at 200 degrees Celsius (350 degrees Fahrenheit) or until biscuits are a light golden colour. Makes about 28 biscuits.



The biscuit mixture will seem extremely dry to start with but it really does form into balls when mixed well.


Food Facts:

Cheese is extremely popular due to its variety of tastes and textures. Some cheeses like feta and mozzarella are mostly used in salads or on pizzas. Other cheeses, both hard and soft are perfect for cheese boards where their flavours can be truly appreciated. Cheeses contain valuable amounts of protein, calcium, vitamins and minerals but some cheeses, particularly hard ones, are high in saturated fat. Cheeses fall into two categories - hard and unripened. Hard cheeses are generally matured for many months and their flavours develop over this time. Examples of hard cheeses are cheddar, parmesan, goat's cheese, haloumi, feta and mozzarella. Unripened cheeses are young and immature and they have a light, mild taste. Examples are ricotta, cottage, fromage frais, quark and cream cheese. Enjoy cheese but be aware of the fat content and the amount you consume



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