6. Cheese and Caraway Biscuits**

Preparation info
  • Makes


    • Difficulty


Appears in
Scottish Baking

By Sue Lawrence

Published 2016

  • About

Caraway adds an unusual flavour to these crispy savoury biscuits. Caraway was used often in centuries past in Scotland, mainly in cakes and shortbread. So, although the spice is a link to the past, the use of parmesan certainly is not!

Serve these with drinks; they are particularly good with champagne.


  • 100 g/ oz plain flour, sifted
  • 1 tsp caraway seeds


Place the first three ingredients in a food-processor and add the butter in knobs. Whizz until combined, then, with the machine running, add 1 tablespoon of cold water and combine briefly until you can bring the dough together with your hands.

Tip onto a large sheet of clingfilm and roll into a log, about 18cm/7in long. Wrap tightly in the wrap and chill for an hour or so. Then cut into