Cooking with Ale and Cider Porter & Red Leicester American Biscuits

Published on May 22nd, 2013 | by Nottingham Drinker


Porter & Red Leicester American Biscuits



10oz (300g) Self Raising Flour (sifted)

4oz (120g) Butter or Cooking Margarine (cubed & chilled)

4oz (120g) Red Leicester Cheese (finely grated)

8floz (230ml) Porter of your choice

1tsp Baking Powder

4tbsp Butter or Cooking Margarine (Melted)




1, Preheat your oven to 220C or gas mark 7 and line 2 baking trays with grease proof paper.

2, Mix together the flour and baking powder in a large bowl and then rub in the chilled margarine or butter using your finger tips until you achieve a texture that resembles course sand.

3, Stir in the grated cheese with a fork and then add the porter, stir to begin with and then bring the mix together into a dough with one hand.

4, Turn the mixture out onto a well floured surface and knead for about one minute until the dough is smooth and no longer sticky.

5, Form into a round and roll out until approx ½ inch (12mm) thick. Using a pastry cutter 3inch (75mm) circles and place them on the prepared trays.

6, Reform the trimmings and re-roll and repeat the process until all the dough has been used, about 20 to 24 circles depending on thickness.

7, Brush the top of each circle with the melted butter and cook in the centre of the oven for 12 minutes until the biscuits are a light golden brown colour.

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