As a snack or to liven up a leftovers meal of bits and pieces these light, crunchy biscuits, combined with a creamy cheese and chive mixture, are very tempting. You can make the biscuits days before and keep them in an airtight tin until you need them, and of course you can eat them just on their own.
Heat oven to Gas Mark 2/300°F/150°C. Lightly grease a large baking sheet or tin. Mix the flour, salt and semolina together in a bowl. Add the cheese and butter. Work the mixture together thoroughly with your fingers until you have a smooth dough. Roll out thickly - about
To make the cream cheese mixture, simply soften the cream cheese with a fork and mix in the chopped chives and black pepper to taste. Use either to sandwich together the biscuits or just to spread on top of them.
© 1978 Josceline Dimbleby. All rights reserved.