The Great Australian Bake Off

These mouthwatering biscuits are guaranteed to impress your guests.


  • 2 ½ cups plain flour

  • 1 tsp salt

  • 2 tbsp caster sugar

  • 280g unsalted butter, chopped

  • 100g vintage cheddar cheese, finely grated

  • 100g parmesan cheese, finely grated, plus extra 40g for sprinkling

  • 2 tsp fennel seeds

  • 1 tsp dried chilli flakes

  • 6 tbsp water

  • 2 egg yolk, beaten with 2 tbsp of milk (for egg wash)

  • 3 tsp dry thyme leaves

  • Extra 2 tsp of fresh thyme for sprinkling


  • 1.

    For the dough, place two cookie sheets into the fridge or freezer to cool.

  • 2.

    In a small frying pan over a medium heat, dry toast the fennel seeds until fragrant. Transfer the toasted fennel seeds to a food processor. Combine 2/3 of the flour, chilli and thyme to the food processor. Pulse the mixture in the food processor until just combined. Add butter to the food processor and spread it evenly around. Pulse the butter and flour mix together until everything comes together and forms a rough dough.

  • 3.

    Spread the dough evenly around the bottom of the food processor. Sprinkle the remaining flour evenly over the dough in the food processor. Pulse until mixture forms a crumb like mixture. Transfer the mixture to a large bowl. Sprinkle one tablespoon of water over the dough mixture and fold the water into the dough using a spatula. Repeat until the remaining 5 tablespoons of water is folded into the dough. The dough will be quite wet. 

  • 4.

    Turn the dough out onto a generously floured surface; gently knead to combine the dough.Divide the dough in half, pat the dough into flat circles and wrap in clingf ilm. Place in fridge to firm up (30-45mins).

  • 5.

    Preheat oven 180°C and line two cookie sheets with baking paper.

  • 6.

    Roll out the dough on a sheet of baking paper to a large rectangle. Sprinkle some of the parmesan cheese onto the rolled dough. Fold up the dough to envelope the cheese, like an envelope. Roll out the dough again to a large rectangle. Sprinkle the remaining parmesan cheese. Fold up the dough again.

  • 7.

    Roll out the dough again until 3-4mm thick and using a 6cm round cookie cutter, cut out a round biscuit and transfer onto a lined cold cookie tray. Repeat to cut out 36 biscuits.

  • 8.

    Brush egg wash over the biscuits and then scatter the extra parmesan and thyme leaves over the biscuits. Bake for 18-20 minutes or until golden.

  • 9.

    Transfer the cooked biscuits to a cooling rack to cool.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 284kj
  • Fat Total 21g
  • Saturated Fat 13g
  • Protein 7g
  • Carbohydrate 16g
  • Sugar 2g
  • Sodium 156mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99


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Posted by Stephanie1372Report
The instructions for this recipe are very poor - where are the references in the method to the salt, flour and vintage cheese?