For quite a while now we have made cheese biscuits based on a River Cottage recipe (adapted below). Biscuits are always popular in our house, and in making cheese ones we hope to reduce our sweet intake a little. The idea of adapting the idea to create ‘cheesy feet’ came from a trip to Bradford on Avon – where (in desperate need of a snack) we bought some cheesy feet from the baker at the weekly Farmers’ Market. For months we’ve looked out for a foot cutter to create our own version, finally finding one the other week.
With Halloween coming up, the children and I decided to make some cheesy feet with added gruesomeness – hence the addition of dodgy looking nails in the form of pistachios. You could use flaked almonds, but the green and brown tinge to pistachios seemed to fit the Halloween theme best.
What you will need (Makes 20-24)
125g unsalted butter, cubed
125g cheddar, grated
4 tbsp grated parmesan
150g plain flour
½ tsp bicarbonate of soda
A pinch of salt
2 tsp yogurt
A few grinds of black pepper
Pistachio nuts – halved
This is a really easy recipe, as all you need to do is whizz everything in a food processor until it comes together into a ball, then remove the dough and knead for a minute or so. Wrap the dough in clingfilm and pop it in the fridge for half an hour. Preheat the oven to 190C/375F/gas mark 5.
Roll out the dough on a lightly floured surface until it’s about 3-4mm thick, then use your foot cutter (or any other shape you want) to cut out the biscuits. Place five of the halved pistachios on each foot to resemble nails, then move the biscuits onto baking sheets lined with baking parchment and bake for 10 minutes, until golden. Cool on a wire rack.
They work with gluten-free flour too!