Cheesy Feet
by Nigella. Featured in FEASTIntroduction
I have mentioned my cookie-cutter collection elsewhere, and knowing of children's predilection for the grosser things in life, how could I resist — when given a set of foot-shaped cutters by a friend back from New York — making some suitable cheese-tasting biscuits with them. Naturally, they went down a storm. I've been tempted to serve them with drinks for grown-ups (as, actually, they taste fabulous) but am worried that the mixture between yucky and cute might not play so well there. I wouldn't want to embarrass myself, you do see.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
I have mentioned my cookie-cutter collection elsewhere, and knowing of children's predilection for the grosser things in life, how could I resist — when given a set of foot-shaped cutters by a friend back from New York — making some suitable cheese-tasting biscuits with them. Naturally, they went down a storm. I've been tempted to serve them with drinks for grown-ups (as, actually, they taste fabulous) but am worried that the mixture between yucky and cute might not play so well there. I wouldn't want to embarrass myself, you do see.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 16, or thereabouts
- 100 grams grated Cheddar cheese
- 25 grams soft butter
- 50 grams plain flour
- ¼ teaspoon baking powder
- 1½ cups grated Cheddar cheese
- 1½ tablespoons soft butter
- ⅓ cup all-purpose flour
- ¼ teaspoon baking powder
Method
- Preheat the oven to gas mark 6/200°C/180°C Fan/400ºF.
- Put all of the ingredients into a food processor and blitz until the dough comes together. Just be patient: it will happen, I promise you. Form into a fat disc, wrap in clingfilm and let it rest in the fridge for 15 minutes.
- Roll out the dough on a floury surface to roughly 3mm / ⅛ of an inch in thickness, and cut out your feet with your cutters. You can keep re-rolling this dough and cutting out feet until it is all used up.
- Put them on to a lined baking sheet and cook in the oven for 10 minutes for the smaller feet, and 12 minutes for the bigger feet (see the photograph).
- The biscuits will continue to crisp up as they cool on a rack, so take them out when they're still a little soft in the middle.
- Preheat the oven to gas mark 6/200°C/180°C Fan/400ºF.
- Put all of the ingredients into a food processor and blitz until the dough comes together. Just be patient: it will happen, I promise you. Form into a fat disc, wrap in clingfilm and let it rest in the fridge for 15 minutes.
- Roll out the dough on a floury surface to roughly 3mm / ⅛ of an inch in thickness, and cut out your feet with your cutters. You can keep re-rolling this dough and cutting out feet until it is all used up.
- Put them on to a lined baking sheet and cook in the oven for 10 minutes for the smaller feet, and 12 minutes for the bigger feet (see the photograph).
- The biscuits will continue to crisp up as they cool on a rack, so take them out when they're still a little soft in the middle.
Additional Information
For vegetarians make sure the cheese is one made with vegetarian rennet.
MAKE AHEAD / STORE:
Make a day ahead and store in an airtight container. Will keep for up to 5 days but can become softer over time.
For vegetarians make sure the cheese is one made with vegetarian rennet.
MAKE AHEAD / STORE:
Make a day ahead and store in an airtight container. Will keep for up to 5 days but can become softer over time.
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Show more commentsThis recipe is SO great! I made it last Halloween and will make it again in a few days for this year. I use a variety of Halloween cookie cutters and they are super cute. One reviewer's suggestion is to be heeded- add a little salt or smoked paprika! I added black pepper, too- wonderful!
These are delicious, will make double the amount next time as they didn’t last very long! Thank you Nigella.
Just made these for Xmas day for cheese board and port. I added sea salt flakes on top of some smoked paprika on some and cracked pepper on others. Had to try one or two....delicious.....Merry Xmas to all!
Nigella, dearest! Your introductions make reading the recipes absolutely delightful, even before tackling the projects themselves. Thank you so very much!
We have eaten these many time at adult parties and no one has been offended -all men are boys at heart.
Eliz Edwards (aged 9) made these for a Boxing Day party. We didn’t have feet cutters - although we are going to look for some - but used different cutters for different variations instead. She made cheese and chilli hearts, mustard seed birds, salt and pepper flowers and signature spice stars. All gorgeous and eaten really quickly. Another great recipe!
I made this for a Thanksgiving potluck for my 2 year old's co-op tomorrow. Cheesy acorns and squirrels instead of feet. I tried one "just to taste" and proceeded to eat half the batch. They go so well with pinot noir - esp as I added a twist of black pepper to the dough. A new batch is chilling in the fridge as I type!
Fabulous recipe - I sometimes add some thyme, or mustard, or cayenne or paprika. I also make as large a batch as I can and freeze logs of the dough and just slice off biscuit rounds as I need them.
Deliciously easy to make - double up on ingredients - they won't last long!
I used a mixture of red Leicester and mild cheddar and it was delicious! They rose more than I expected and resemble mini scones rather than biscuits but I prefer them this way. Will definitely be making them again!
This recipe is super delicious. I made it but with mozzarella coz i've no cheddar. Super yummy :D
These are amazing! I used a star cutter and took them into work - everyone asked for more.