These cheesy biscuits with chutney are just what I was craving!
I haven’t had cheesy biscuits since going vegan (three years now!) and I feel like I’ve been craving that cheesy-tangy combination even more since being pregnant.
Kneed the flour and margarine together using your thumb and index fingers until you have something that resembles rough breadcrumbs.
Add the grated cheese, yeast flakes, garlic, onion salt, sea salt and mixed herbs.
Mix together with your hands until you can form one big dough ball.
Roll out the pastry, be careful it doesn’t crumble. Use a cookie cutter or glass jar to cut the dough.
Prick the biscuits with a fork and bake for about 20 minutes.
I love pairing these biscuits with The English Provender Caramelised Onion Chutney.
Vegan Cheesy Biscuits Recipe with Tangy Chutney
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Ingredients
- 120g plain flour, plus extra for dusting
- 120g vegan margerine, cubed
- 120g vegan cheese, grated finely (I used Sainsbury's own brand)
- 1 tbs yeast flakes
- 1 tsp mustard powder
- 1 tsp garlic granules
- 1 tsp onion salt
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp mixed herbs (or herb of choice, thyme would be lovely too)
Instructions
- Put the flour and cubed butter in a mixing bowl.
- Kneed the two together using your thumb and index fingers until you have something that resembles rough breadcrumbs.
- Add the grated cheese, yeast flakes, garlic, onion salt, sea salt and mixed herbs.
- Mix together with your hands until you can form one big dough ball.
- Roll out the pastry, be careful it doesn’t crumble.
- Use a cookie cutter or glass jar to cut the dough.
- Prick the biscuits with a fork.
- Line up on a flat tin, lined with baking paper.
- Bake for 20 minutes or until golden brown.
- Serve with chutney of choice! I used The English Provender caramelised opinion chutney.
