This express recipe produces cheesy biscuits with a satisfying snap-crisp and a touch of spice. Try these alongside a creamy soup for a simple supper or impress impromptu guests with your homemade biscuits and dip.

Ingredients

1 tsp caraway seeds

1 tsp cumin seeds

1 tsp black sesame seeds

¼ tsp chilli flakes

120 gm (1 cup) coarsely grated vintage cheddar

240 gm (2 cups) coarsely grated smoked cheddar

2 tbsp fine polenta

Method

1.Preheat oven to 200°C. Line 3 large baking trays with baking paper. Place caraway, cumin, sesame seeds and chilli flakes in a bowl and stir to combine.

2.Place cheeses and polenta in a bowl and combine well. Add 1 tbsp of the seed mixture (reserve remainder for sprinkling) and stir to combine. Working in batches, spoon 2 tbsp portions of cheese mixture onto prepared trays, leaving enough room for the mixture to spread.

3.Sprinkle each portion with a little reserved seed mixture. Bake until golden and bubbling (12-15 minutes). Set aside to cool on trays before serving.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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