Cheesie Cocktail Delights

I had dinner a few nights ago with my mother-in-law. As I arrived in her home, I began to salivate at the smell of her baking cheese biscuits. They are what you would expect Phyllis from Leave it to Beaver to be serving with a glass of sherry. Totally 1950’s but  totally scrumptious with a glass of perfectly cooled champagne…or any other libation.

Cheese biscuits for a cocktail treat

They are far from healthy but a few here and there can never hurt. The key to these delicate little treats is that they can be made and stored in the freezer for any occasion.

[b]Cheesie cocktail delights[/b]
Author: MaryR
Prep time:
Cook time:
Total time:
Serves: 6
[i]I love going for drinks at my mother-in-law’s home because of these tasty treats she serves.[/i]
  • 250gm (8oz) Imperial cheese
  • ½ cup butter
  • 1cup flour (or rice flour)
  • 2 cup Puffed rice (or puffed quinoa)
  • dash of Tabasco
  • dash of Worcestershire
  1. Cream butter and cheese together
  2. Add flour, Tabasco and Worcestershire and mix well.
  3. Stir in puffed rice
  4. Place ball of dough on a piece of wax paper
  5. Roll out ball into a long log.
  6. Wrap in wax paper and freeze.
  7. When ready to use, slice log into thin slices and place on a prepared baking sheet.
  8. Bake at 180C (350F) for 10-15 minutes.
  9. *To make these gluten-free, I replaced the flour with rice flour and used either puffed rice or puffed quinoa


cheee and butter


mixing in dash of flavour


wax and dough


ready for the freezer


slice and cook


plae on baking sheet

biscuits and shells



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