Delicious cheese cookies

Ingredients

• 100 gplain flour
• 100 gDelicia Supreme cooking block
• 100 ggrated Parmesan
• 1egg yolk
• to tastesalt
• as neededwater

Instructions

1. 1

   Mix the dough

   Put all the ingredients except the water in a bowl. Press and rub them together with your hands until the mixture forms a dough that can be rolled out and shaped. If needed, add water a little at a time to bring the dough together.

2. 2

   Cut the biscuits

   Roll out the dough with a rolling pin, then cut out shapes with biscuit cutters.

3. 3

   Bake until golden

   Arrange the biscuits on a greased and floured baking tray or one lined with baking paper. Bake in an oven preheated to 200°C for 20 minutes, or until the undersides are golden.

What are cheese biscuits?

Cheese biscuits are small savoury bakes in which grated cheese seasons and enriches a simple flour dough. Similar biscuits appear in many home-cooking traditions, so this recipe is best understood as a straightforward Portuguese-language version rather than a dish with a single clearly established origin.

Here, Parmesan brings a salty, savoury flavour, while the cooking block and egg yolk help bind the dough. Rolling and cutting it into shapes gives the biscuits a neat finish without complicated shaping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 393 calories, 13g protein, 20g carbs, 28g fat.

The flour provides most of the carbohydrate, while the cooking block and Parmesan contribute much of the fat; the Parmesan and egg yolk provide most of the protein. Pair a portion with vegetables and a protein-rich side such as beans or eggs for a more balanced plate.

The ingredients that matter

Parmesan: finely grated cheese distributes more evenly through the dough than large shavings. Its saltiness varies, so taste the mixture before adding much extra salt.

Cooking block: use the named block as listed, rather than assuming it behaves exactly like butter. The recipe relies on pressing it into the flour and cheese by hand to form a workable dough.

Bring the dough together

Water: add it gradually, only if the mixture remains too crumbly to hold together. The amount needed depends on the texture of the flour and cheese, so stop as soon as the dough can be rolled.

Handling: press the ingredients together with your hands rather than adding water all at once. A dough that is cohesive but not sticky is easier to roll and cut cleanly.

Rolling and cutting

Even thickness: roll the dough to a consistent thickness so the biscuits bake at a similar rate. The recipe does not specify a thickness, so use the dough’s ability to hold its shape as your guide.

Clean shapes: dip the cutters lightly in flour if the dough sticks. Gather and reroll the scraps to use the remaining dough.

How to tell they are done

Colour: bake at 200°C for 20 minutes, checking for golden undersides as the recipe directs. The bottoms may colour before the tops, so lift one biscuit carefully to check.

Texture: let the biscuits cool briefly before judging their crispness, as they firm up as they stand. If they are still pale underneath at 20 minutes, continue baking until golden.

Serving ideas

These biscuits work well as a savoury snack or as part of a spread with olives, sliced vegetables or fruit. Their Parmesan flavour also makes them a natural accompaniment to soup.

For a more substantial plate, serve them alongside a salad with a protein-rich ingredient such as beans or eggs. The biscuits are rich, so a fresh, lightly dressed side provides contrast.

Recipe notes & tips

• Grate the Parmesan finely so it mixes evenly into the dough.
• Add water a little at a time and stop when the dough holds together.
• Roll the dough evenly to help the biscuits bake at the same rate.
• Use baking paper if you would rather not grease and flour the tray.
• Check the undersides near the end of baking, as they are the recipe’s cue for doneness.

Variations

• Add black pepper: mix a little into the dough for a gentle peppery note.
• Use another hard cheese: finely grate it so it blends into the dough.
• Add dried herbs: stir a small amount through the dry ingredients for an aromatic version.
• Cut small shapes: make bite-sized biscuits for serving with drinks or soup.

Common mistakes to avoid

• Adding all the water at once: the dough may turn sticky; add it gradually until the mixture just holds together.
• Using coarse cheese shavings: they can make the dough uneven; grate the Parmesan finely.
• Rolling unevenly: thinner areas may brown first; aim for a consistent thickness.
• Skipping the underside check: the tops may look pale even when the bottoms are golden; carefully lift a biscuit to inspect it.
• Leaving the tray unprepared: biscuits may stick; grease and flour it or line it with baking paper.

How to store

Once completely cool, keep the biscuits in an airtight container at room temperature for up to 3 days. If they soften, warm them briefly in a low oven until crisp again.

Frequently asked questions