Chilli & Rosemary Cheddar Biscuits

Do you open a packet of crackers to enjoy with your cheese platter? Are you sometimes disappointed with their lack of natural flavour, but think that making your own is too difficult? These simple savoury biscuits are easy to make and packed full of flavour: enjoy them with a soft Brie or a crumbly vintage cheddar and you will want to make them every week.


Makes 24 crackers
1 cup plain flour
1/2 cup self raising flour
2 tbs icing sugar
1 tsp salt
1/2 cup strained plain greek style yoghurt
1/4 cup olive oil
1/2 cup packed grated cheddar cheese
1 tbs finely grated Parmesan cheese
1/4 tsp chilli powder
1 tsp finely chopped fresh rosemary leaves
1 tbsp white sesame seeds
Large pinch sea salt flakes


Sieve dry ingredients into a large wide bowl. Make a well in the centre and add blended yoghurt and olive oil. Gently work into dry ingredients to make a dough: do not overwork. Add cheeses, chilli powder and rosemary. Roll out to 3 mm thick on baking sheet lined with baking paper. Top with sesame seeds and sea salt flakes. Using a pastry cutter, make straight cuts to form 24 biscuits and spread them evenly over the baking sheet. Place in the centre of a preheated oven at 200C fan forced. Bake 10 minutes, or until golden brown and puffed up, the base should be darker and crisp.

Dry on a rack, store up to 4 days in an airtight container. They will not last long with your favourite cheese!

Biscuit21 Chilli & Rosemary Cheddar Biscuits

4.4/5 (5 Reviews)

Written by Lisa Romano

A retired graphic designer, living on 5 acres of hobby farm in the NSW Southern Highlands in Australia. The climate is hot in summer and cold in winter. We have had snow in late spring.
My design studio ran in Sydney for 24 years and provided me with a rich and diverse insight into many sectors of business, both public and private. Home now lies at the end of a long dirt road surrounded by rural holdings and native bushland, with extensive elevated views. Social media has brought the world to my living room, where I enjoy learning about people, gardening, the natural world, and food, glorious food.

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