RECIPE: make your own biscuits for cheese on cup day
SPRING racing means it's time to indulge in some delectable delights like a beautiful cheese platter while enjoying bubbly and cheering on the fillies.
With Melbourne Cup day ahead of us this Tuesday, you might like to surprise your guests with a tasteful cheese board mid-afternoon if you're entertaining.
There's nothing quite like a zingy blue, creamy brie or a bitey cheddar with some quince paste, fresh pear and your very own crispy semolina biscuits. Your friends won't believe you made them.
They're pretty easy to make - but you will need your pasta machine, so blow the cobwebs off it and make them this weekend. They will last in an airtight container up to a week.
Enjoy your biscuits with any of the toppings suggested below or you can keep them plain with a sprinkling of sea salt. I'm backing Hartnell - I'll put my $10 on him and Dan's punting on The Cleaner.
1 cup plain flour
¾ tsp salt
¾ tsp baking powder
4 tsp semolina, plus extra for dusting
Olive oil to brush.
Other ingredients to top with after oiling are:
Fresh chopped rosemary
Szechuan pepper, crushed
Cracked black pepper
METHOD: Sift flour and baking powder into a bowl, then add salt. Stir in water until a firm dough forms. Knead on a lightly floured surface until smooth. Wrap in cling wrap and set aside for 20 minutes.
Preheat oven to 180C. Set up pasta machine and set the widest setting. Feed dough through until you get to the thinnest setting.
Brush with olive oil and dust with semolina and any topping you like. Cut into large sheets or use a small rectangle cutter. Place on baking tray and bake for 7-10 minutes.
Store in an airtight container once cooled.
Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au or find them on Facebook - Dan & Steph - My Kitchen Rules and Instagram - danandsteph13.