Wholemeal Cheese Biscuits (Zero-UPF Family Bake)

Quick Details:

• Prep Time: 10 minutes
• Bake Time: 12–15 minutes
• Yield: 12–14 biscuits
• Dietary: Vegetarian · Zero-UPF · High-Fibre

Introduction:

Finding a nourishing, savoury grab-and-go snack that doesn’t rely on seed oils, emulsifiers, or plastic packaging can be a challenge on busy weeks. These rustic cheese biscuits rely on equal weights of pure butter, freshly grated cheese, and stoneground flour, brought together with a whole egg for natural structure and complete protein. They bake into a crisp, buttery biscuit with a deeply savoury finish that toddlers love and mothers can genuinely enjoy right alongside them.

Ingredients:

• 100g Traditional hard cheese (such as mature Cheddar), finely grated
• 100g Cold unsalted butter, diced into small cubes
• 100g Stoneground wholemeal plain flour
• 1 Pasture-raised or organic egg, beaten

Method

1. Preheat & Prepare: Preheat your oven to 190°C (170°C fan / Gas Mark 5). Line a large baking tray with non-stick unbleached parchment paper.
2. Rub the Butter into the Flour: Place the stoneground wholemeal flour into a mixing bowl. Add the diced cold butter. Using your fingertips, gently rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Incorporate the Cheese: Add the 100g of grated cheese and toss gently with your hands or a wooden spoon so it is evenly distributed through the dry crumb.
4. Bind with Egg: Pour in about two-thirds of the beaten egg. Bring the dough together gently with your hands. Add the remaining egg if needed until it forms a soft, cohesive dough ball. Avoid overworking to keep the texture light and tender.
5. Shape: Lightly flour your work surface with a dusting of wholemeal flour. Roll out the dough to roughly 5mm (1/4 inch) thickness. Cut into rounds using a small biscuit cutter, or slice into easy-to-hold fingers with a knife.
6. Bake: Transfer the cut dough onto the prepared baking sheet. Bake for 12–15 minutes until lightly golden at the edges and crisp on the bottom.
7. Cool: Allow them to rest on the hot tray for 5 minutes before transferring to a wire cooling rack to crisp up completely.

Practical Kitchen Notes

• Flour Texture: Stoneground wholemeal flour retains the healthy germ oils and outer bran, resulting in a naturally rich, nutty crumb that provides a slow, steady release of complex energy.
• Toddler Finger Foods: The biscuits slice easily into narrow batons before baking, creating an ideal shape for small hands to grasp without crumbling excessively.
• Storage: Store completely cooled biscuits in an airtight glass jar or tin for up to 2-3 days, or freeze in a single layer for quick grab-and-go options on outing days.

Allergen & Feeding Note: Contains dairy (cheese, butter), gluten (wheat), and egg. Ensure biscuits are broken into age-appropriate, manageable sizes for toddlers and children to minimise choking hazards, and always supervise little ones during snack times.