Chive Biscuits with Sage Cream
|Butter||4 Ounce (100 Gram)|
|Soft cheese||4 1⁄2 Ounce (125 Gram, Creamy)|
|Plain flour||4 Ounce, sifted (100 Gram)|
|Chopped chives||1 Tablespoon|
|Sage derby cheese||4 Ounce (100 Gram)|
|Cheese curd||4 Ounce (100 Gram)|
|Natural yogurt||4 Tablespoon|
Cream the butter and cheese together until well blended.
Stir in the flour and chives and mix with a fork until well combined.
Roll the dough into a ball and wrap in cling film.
Chill for at least 1 hour.
Roll out to a 5 mm / 1/4 inch thickness and cut into 4 cm / 1 1/2 inch rounds with a plain cutter.
Place well apart on greased baking trays and bake in a preheated oven for 10 minutes.
Cool on a wire rack.
To make the sage cream, beat the ingredients together until smooth, with salt and pepper to taste and a few drops of colouring if liked.
Put the mixture into a piping bag fitted with a 1 cm / 1/2 inch star nozzle.
Pipe on the biscuits.