Very Easy Cheddar Biscuits

Elegantly thin, melt-in-the-mouth cheese biscuits. I made these for the first time recently to go with drinks at a small party at my place. It's the only party I've had where the cookbook containing the recipe for one of the 'dishes' was required to be produced together with pencils and paper so that the guests could copy the list of ingredients down!

The simplest cheese biscuits I've ever made: All the ingredients into the food processor for a few seconds, the resultant firm mixture shaped into a log, chilled then thinly sliced and baked.... and that's it! The author, David Herbert, suggests rolling the 'dough' into a log, but I just shaped it with my hands.

These savoury biscuits and a couple of sweet ones in this book can be made into a 'log' and either chilled before slicing or frozen for future slicing and baking.

Maximum result for minimum effort.... My sort of recipe! The trouble is that now the recipe will have spread like wildfire all over town and I'll have to find a different one to wow my guests next time.... and I'll hide the cookbook then too.

An afterthought: It does help to have a grating attachment to a food-processor or electric stand mixer in order to grate the cheese effortlessly.