Ballymaloe Cheese Biscuits

Preparation info

  • Difficulty


  • Makes



Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About

We serve these biscuits with our Irish farmhouse cheese trolley in the Ballymaloe restaurant. Although we make them fresh every day, they do keep for several weeks in an airtight tin and also freeze well.


  • 110 g/4 ozs/1 cup brown flour
  • 110 g/4 ozs/1 cup white flour
  • ½ teasp. baking powder
  • ½ teasp. salt
  • 30 g/1 oz/2 tablesp. butter
  • 1 tablesp. cream
  • water as needed, 5 tablesp. approx.


Mix the brown and white flour together and add the salt and baking powder. Rub in the butter and moisten with cream and enough water to make a firm dough.

Roll out to 3 mm/ inch thick approx. Prick with a fork. Cut into rounds with a 6.5 cm/2½ inch round cutter. Bake on an ungreased baking sheet at 150°C/300°F/regulo 2 for 45 minutes approx. or until lightly browned.