Herby Cheese Biscuits & Cheesecake Tarts
I’m all about stress-free Christmas recipes, and these two treats couldn’t be easier to prep ahead of time with a little help from GLAD! My herby cheese biscuits and cheat’s cheesecake tarts are so delicious and prepping them in advance with GLAD, helps to seal in the freshness, meaning you’re able to enjoy your day that little bit more!
Cheat's Lemon Curd Cheesecake Tarts
12 large or 21 mini sweet pastry cases
250g cream cheese, softened
1 cup lemon curd
Fresh berries to garnish
1. In a bowl, beat together the cream cheese and lemon curd until light and fluffy.
2. Spoon the filling into a GLAD large resealable bag, then seal and refrigerate until needed or snip the corner and pipe the filling into pastry cases.
3. Garnish with fresh berries as desired and enjoy!
12 large or 21 mini sweet pastry cases
250g cream cheese, softened
1 cup lemon curd
Fresh berries to garnish
1. In a bowl, beat together the cream cheese and lemon curd until light and fluffy.
2. Spoon the filling into a GLAD large resealable bag, then seal and refrigerate until needed or snip the corner and pipe the filling into pastry cases.
3. Garnish with fresh berries as desired and enjoy!
Herby Cheese Biscuits
125g butter, chilled
1 1/4 cups plain flour
1 large sprig of rosemary
1 cup grated smoked cheddar
1 egg, beaten
1. Make the biscuit dough by placing the butter, flour and rosemary in a food processor until the mixture reaches a sandy consistency.
2. Add the grated cheese, blitz, then add the egg and seasoning then mix until a soft dough forms.
3. Turn the dough out onto a sheet of GLAD cling wrap in a log shape, then wrap tightly and place into the fridge to chill for at least two hours or for up to a week (depending on the date of the eggs).
4. Once chilled, unwrap and slice into half cm thick rounds. Bake at 180 degrees fan bake on a lined tray for 12-15 minutes or until golden brown.
6. Leave to cool slightly then transfer to a cooling rack and cool completely then enjoy.
125g butter, chilled
1 1/4 cups plain flour
1 large sprig of rosemary
1 cup grated smoked cheddar
1 egg, beaten
1. Make the biscuit dough by placing the butter, flour and rosemary in a food processor until the mixture reaches a sandy consistency.
2. Add the grated cheese, blitz, then add the egg and seasoning then mix until a soft dough forms.
3. Turn the dough out onto a sheet of GLAD cling wrap in a log shape, then wrap tightly and place into the fridge to chill for at least two hours or for up to a week (depending on the date of the eggs).
4. Once chilled, unwrap and slice into half cm thick rounds. Bake at 180 degrees fan bake on a lined tray for 12-15 minutes or until golden brown.
6. Leave to cool slightly then transfer to a cooling rack and cool completely then enjoy.
