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Mulling-spiced apple biscuits for cheese

Name: Mulling-spiced apple biscuits for cheese
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: Makes about 25
Cuisine: British recipes
Ingredients: 50g oatmeal or small oats; 100g self-raising flour, plus extra to dust; 75g wholemeal plain flour; 1 tsp fine salt; 1 tsp ground ginger; 1 tsp ground cinnamon; ¼ tsp ground cloves; 100g unsalted butter, chilled and cubed; 20g dried apple, very finely chopped; 50g parmesan (or veggie equivalent), finely grated; 1 tbsp clear honey; 3 tbsp apple juice; You’ll also need; 5cm round cutter (optional)

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 31 Oct 23
Updated: 5 Apr 24

Mulling-spiced apple biscuits for cheese

Oats, parmesan and apples are given a heady mulling spice kick to create a seriously good cheeseboard biscuit. They’re buttery, rich and flavourful – but allow the cheese you plonk on top to steal the show (as any good biscuit for cheese should).

Put on an incredible festive spread with our Christmas buffet recipes.

Easy
November 2023

Test kitchen approved

Makes about 25
Hands-on time 20 min, plus chilling. Oven time 12 min

Put on an incredible festive spread with our Christmas buffet recipes.

Vegetarian recipes

Nutrition: Per biscuit

Calories: 76kcals
Fat: 4.2g (2.5g saturated)
Protein: 1.8g
Carbohydrates: 7.5g (1.4g sugars)
Fibre: 0.7g
Salt: 0.3g

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Ingredients

50g oatmeal or small oats
100g self-raising flour, plus extra to dust
75g wholemeal plain flour
1 tsp fine salt
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
100g unsalted butter, chilled and cubed
20g dried apple, very finely chopped
50g parmesan (or veggie equivalent), finely grated
1 tbsp clear honey
3 tbsp apple juice

You’ll also need

5cm round cutter (optional)

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Method

Mix the oatmeal or oats, both flours, salt and spices in a large bowl. Use your fingers to rub in the butter until it’s evenly dispersed, then stir in the dried apple, parmesan, honey and apple juice. Knead lightly to form a dough. Chill for 15 minutes while you heat the oven to 160°C fan/gas 4.
Roll the dough out on a floured surface until 3mm thick. Cut into squares or rounds and put on a non-stick baking sheet. Prick each biscuit with a fork and bake for 12 minutes until golden. Allow to cool before eating with cheese and fresh apples or apple chutney. They’ll keep for a week in an airtight tin.