I love a savoury biscuit that's simple to make and additive to eat; these hit the mark on both fronts. The trick is to make sure they're cooked all the way through so they're crisp and have a melt-in-the-mouth texture (if undercooked they will be slightly soft in the centre). Serve them just as they are – they don’t need a partner to improve their appeal!






Skill level

Average: 3.8 (6 votes)


  • 150 g (1 cup) plain flour
  • ¼ tsp salt
  • 80 g butter, diced and softened slightly
  • 45 g (½ cup, loosely packed) finely shredded vintage cheddar
  • 2 tbsp snipped fresh chives
  • cracked black pepper, to taste
  • 125 g (½ cup) sour cream
  • 1½ tsp Dijon mustard

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 1 hour

Put the flour and salt in a medium bowl and use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Stir in the cheese, chives and pepper.

Combine the sour cream and mustard, add to the flour mixture and use a round-ended knife to cut through the mixture and mix until it starts to come together.

Turn the mixture onto a lightly floured surface and knead lightly to bring it together as a dough. Roll into a log about 5cm in diameter. Wrap in plastic wrap and place in the fridge to chill for 1 hour.

Preheat oven to 180°C (160°C fan-forced). Line 2 large baking trays with non-stick baking paper.

Slice the logs into 5mm-thick slices and place on the lined trays, leaving a little space between the biscuits. Bake in preheated oven for 20 minutes or until pale golden and cooked through. Cool the biscuits on the trays.


Baker’s tip

• These biscuits will keep in an airtight container or jar at room temperature for up to 1 week.


Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.


Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Tina McLeish.

Pacific wall tile from Bonnie & Neil. Svenska hem Uppsala glass cup from Kikki.K.  


For more recipes, view our online column, Bakeproof.