Preparation time is 25minutes
Cook time is 15minutes
Total time is 40minutes
Serve is for 15 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
15
- 2teaspoons horseradish cream
- 1 1/3 cup plain flour
- 125grams unsalted butter (chopped)
- 1 1/2 cup vintage cheddar (grated )
- 2tablespoons sesame seeds
- 1/4 cup roasted capsicum
- 2tablespoons chives
- 500grams whole cooked beetroot
- 1 clove garlic, crushed
Method
Step 1 of 6
Process flour, butter and cheese in a food processor until mixture resembles breadcrumbs. Add sesame seeds and chives, and pulse until mixture forms clumps.
Step 2 of 6
Turn out on a lightly floured surface. Knead gently, pressing together to form a dough. Divide into 2 discs, wrap in plastic and refrigerate for 20 minutes or until firm.
Step 3 of 6
Meanwhile, process beetroot, horseradish and garlic in a food processor until smooth. Transfer to a bowl, season to taste and stir in capsicum. Cover and refrigerate.
Step 4 of 6
Preheat oven to 170°C. Line 2 large baking trays with baking paper.
Step 5 of 6
Roll out each piece of dough between 2 sheets of baking paper until 8mm thick. Using a small sharp knife, cut out biscuits in the shape of bones about 8-10cm long. Repeat, using pastry scraps, to make 45.
Step 6 of 6
Arrange biscuits on trays. Bake for 12 minutes or until golden. Cool on wire racks. Serve biscuits with beetroot dip.
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