Marmite Biscuits For Cheese, 150g

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Make a start by pre heating your oven to 160 degrees fan assisted and by lining two large baking sheets. I would recommend using a food processor for this recipe, but if you don’t have one, grate the cheese in advance then just rub in all the first four ingredients, adding the Marmite last. Meanwhile, the lazy bastards version is as follows. Take the cheese, cut it into cubes then process until well chopped. Marmite has a strong smell and even stronger taste that even the company who made it admits that you either love or hate! Now, add the soft butter, flour, salt and wonderful generous dollop of Marmite and process again until you have a smooth dough. It may take a moment to come together, don’t panic though, it will fashion itself into a ball in the end. It is best described as a savoury or “meaty” flavour and in Japanese, it translates to “a pleasant savoury taste.” What is the umami ingredient in this recipe?

Here’s one for all our American friends. The difference seems to be in fat and sugar content plus what they’re served with. The Brits will traditionally go with butter, jam and cream (for a plain scone), whereas our American cousins prefer gravy. Both sound great in our book!

McVities Dark Chocolate Digestives

You then make the rest of the dough by adding in warmed milk – it’s so important to use full fat milk when baking a bread like this as it’s what makes the bread work! However, you can swap the butter and the milk for a dairy free alternative if you wanted (like almond/soy/oat), as long as it’s also full fat.

Now we know some readers out there get a little grumpy with us when we make things that aren’t “Scottish”. Add-ins like seeds or nuts are a great source of fibre and contain lots of vitamins and minerals, plus they are also super tasty. There is also an increasing number of products made with trendy ingredients such as charcoal, which have supposed health benefits such as relief from digestive problems. However, it should be noted that the health benefits are not always proven for some ingredients. Make a well in the flour mix and pour in the milk and marmite mixture, reserving 1 tbsp to brush over the scones before baking. Tip the mixture onto a floured surface and use your fingertips to make sure it’s fully combined, handily it as little as possible.

You can swap both or one of these for cheddar cheese for example, but that is up to you. Say you wanted these to be dairy free for the cheese as well, you may struggle as dairy free cheese isn’t nearly as good – but it’s worth a go. We know neither Marmite, scones or cheese, for that matter, are known to originate in Scotland, although we do talk more about where scones come from in our original scone recipe. The main thing is, that they’re all enjoyed here, and that’s good enough for us! What is Marmite? Bake for 12-15 minutes in the middle of the oven. You’ll know they’re done when the bottom goes slightly brown and if you tap it the scone sounds hollow.

Using two shallow 12-hole tart tins, scoop out a spoonful of the mixture. I used the round end of my tablespoon measuring spoon and lightly roll into a ball and place it in the hole. (Each ball was approx 30g) Then repeat this another 17 times.If you’re planning to make Cheese and Marmite Scones rather than just plain old cheese, it’s likely you’re a fan of Marmite! However, we know that not everyone likes the same amount of flavour from Marmite.

Re-roll the scraps and cut into shapes until you have used all the dough. Place the biscuits onto your lined baking sheets and put in the oven for around 15 minutes or until they are golden brown and smelling amazing. The main reason for this is that we don’t have to carb count for it. This has meant that my daughter has been able to enjoy cakes and biscuits without the need to give any insulin alongside them. Which may sound like a small thing but sometimes it can really make a difference for her.

Leave to cool before devouring. Any uneaten biscuits will keep in an airtight tin or jar for 3 to 4 days. The uncooked dough can also be frozen and defrosted before cutting into shapes and baking. When you let a bread dough prove, you need to be patient. In the middle of summer it could prove in 30 minutes or so, but in the middle of winter it could take hours… you need the dough to double in size within the bowl, without over heating the dough. Try and find the warmest place in your house that isn’t an oven, and let it do it’s thing. Filling And make a perfect addition to any cheeseboard. Just top with a slice of your favourite cheese, a dollop of chutney for a taste explosion! Once the dough has doubled in size, you can roll the dough out and have fun with the filling. I heated my marmite ever so slightly to make it easier to spread (it really doesn’t take long to heat up!) and then covered the top of the marmite with the cheese. The marmite replaces the butter that you usually add on to the dough at this point in my other bread recipes. Usually, this is a breakfast spread, used on toast just like jam or peanut butter. However, it’s also a great ingredient to add to other recipes as well.