Homemade mini Cheddars are on the menu today!

So, one thing I feel like I’m getting back to these days is making things from scratch and really thinking about the food we’re eating – making it more enjoyable, better for us and definitely more interesting.  Last weekend I made some amazing little homemade mini cheddars and they went down so well that I baked them again yesterday.

They’re a fab little snack and would be great for packed lunches throughout the week.  I’ve made similar in the past and they’ve frozen really well so I can’t see why these wouldn’t.

How to make Homemade Mini Cheddars

200g Red Leicester cheese, grated
100g plain flour
50g butter/margarine
a pinch of salt
2 tablespoons milk
1/2 teaspoon paprika (optional but my lot love this and it also gives them a bit of a red colour naturally)

• Before you get started on the biscuit mix, preheat your oven to around 190 c and line a baking tray with baking paper.
• Add all your ingredients into a food processor and whizz it all together.
• Take it out and knead it lightly into a ball of dough.
• Roll it out on a floured surface until you get to the thickness of a mini cheddar.

• Next, you can cut out your actual biscuits in any shape you want – if these are for packed lunches then you might want to be a bit more fun than I am and use more interesting cookie cutters.  I’m boring so I just use a small circle cookie cutter to cut out mine to a slightly larger than mini cheddars size.

• Using a fish slice, transfer them over to your baking tray.
• Use a fork and prick some holes into your biscuits.
• Bake for around 10-13 minutes.

Note: For a less puffy version of a homemade mini cheddar, just use 1 tablespoon of milk and pop the grated cheese in a food processor to make it as fine as you can before you start.

I’d definitely recommend having a go at making these homemade mini cheddars – I guarantee you’ll make them more than once!

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