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Mary Berry’s Melt-in-the-Mouth Walnut Cheese Biscuits

For a savoury spin on shortbread, try Mary Berry's moreish, melt-in-the-mouth walnut cheese biscuits. Perfect for your next cheese board.

From the book

Mary Berry


These biscuits are a sort of savoury shortbread and are so moreish! If you see broken walnuts on the shelf when you are buying them, be sure to get them as they are cheaper and they taste the same! You could also use a different nut, if you prefer. These make a lovely gift, presented in a sustainable bamboo box, and are perfect to take when visiting friends.

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75g (3oz) butter, diced
30g (1¼ oz) semolina
50g (2oz) self-raising flour
50g (2oz) Parmesan, finely grated
1 tsp mustard powder
15g (½ oz) walnuts, finely chopped
1½ tbsp beaten egg white
15g (½oz) poppy seeds

Essential kit

You will need: a food processor.


Measure all the ingredients except the poppy seeds into a food processor. Season with salt and black pepper and whiz until well combined to a soft dough.

Turn the dough out on to a lightly floured work surface and roll into a cigar shape about 12cm (4½in) long and 4cm (1½in) wide.

Sprinkle the poppy seeds on to a board. Roll the dough in the seeds so the roll is completely covered. Carefully wrap in cling film and place in the freezer to chill for 30 minutes.

Preheat the oven to 200°C/180°C fan/Gas 6. Line a baking sheet with non-stick baking paper.

Slice the roll into 20 thin slices and arrange on the baking sheet. Bake in the oven for about 15 minutes, or until pale golden and just firm in the centre. Remove from the oven and leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Mary’s tips:

Can be made up to 4 days ahead and kept in an airtight tin lined with kitchen paper – this prevents the biscuits from becoming soggy.

Freeze well. Refresh in a low oven after defrosting.


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From the book: Love to Cook

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