These gorgeous savoury biscuits are perfect for entertaining.
To prepare, preheat the oven to 220°C fan forced. Mark 2 rectangles (38cm x 13cm) on 2 sheets of baking paper.
For the base biscuit mixture, combine the butter, cheese and egg yolk in a food processor to form a soft dough. Then add the flour and cornmeal until combined. Remove half of the dough and reserve.
For the black checkerboard mixture, add the chopped chives, ground pepper and activated charcoal to the remaining mixture in the food processor and blend until evenly mixed.
To shape and chill each colour, roll each dough into log shapes and wrap in cling film, then put into the fridge to chill. Once chilled, press the dough into rough rectangles. Transfer the dough onto the reverse sides of the baking sheets and roll evenly between dowels 1.5cm thick.
To cut the dough, cut the top edge of the long side of the rectangle straight using a ruler and knife. Then mark each short side of the rectangle at 1cm intervals, then score between the marks. Repeat the process with the other colour. Using a chef’s knife, cut through the scored lines to create long square strips.
To construct the checkerboard, start with alternate strips of dough, gluing together with egg whites. Then lay an alternate row on top also gluing together with egg whites. Lay a third and final layer alternating so that it matches the first layer. Wrap the square in cling wrap and gently press together without squashing the pattern. Refrigerate until firm. Unwrap from the cling wrap and trim the ends. Mark 1cm notches along the top and bottom, score then cut through from one end to the other. Place the biscuits on baking trays and bake at 200°C for 12-15 minutes.
This recipe has not been edited or tested by the Bake Off Food Department
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