CHEDDAR CHEESE AND ONION BISCOTTI For Printer Friendly Version CLICK HERE

Choose an aged Cheddar cheese for the best flavour. Wonderful for snacking or serve with spreads or soups.

1/3 cup butter (75 mL)
1 small onion, finely diced
1 clove garlic, minced
2 cups all-purpose flour (500 mL)
2 tsp baking powder (10 mL)
1/2 tsp salt (2 mL)
1/2 tsp dry mustard (2 mL)
1/4 tsp cayenne (1 mL)
2 eggs
2 tbsp granulated sugar (25 mL)
1/2 cup shredded Cheddar cheese (125 mL)

In small microwavable bowl, combine butter, onion and garlic, Microwave at high 1 to 2 minutes or until butter is melted and onion is softened. Set aside to cool.

In bowl, combine flour, baking powder, salt, mustard and cayenne. In large bowl, beat eggs and sugar. Stir in cooled butter mixture until smooth. Stir dry ingredients into egg mixture until blended. Stir in cheese.

Divide dough into 2 pieces and shape (if sticky, lightly flour hands) each into a log about 10 inches (25 cm) long. Place about 4 inches (10 cm) apart on Chefs Select Parchment Paper lined cookie sheet. Flatten tops slightly.

Bake in preheated 325°F (160°C) oven for 30 minutes or until pale golden and not quite firm to the touch. Remove from oven and let cool on baking sheet for 3 minutes. Transfer to cutting board and slice into 1/2 inch (1 cm) diagonal slices with serrated knife.

Place pieces on baking sheet and return to 325°F (160°C) oven for 20 to 25 minutes or until firm and dry. Turn over partway through cooking time. Cool on rack.

Makes about 3 dozen. Store in airtight container or freeze