Recipe: Seeded Savoury Cheesy Biscuits

We recently ran a Savoury Bakes Workshop with Bee's Bakery to share & spread our love for savoury baking, and show how to pack a punch with flavour, and add lots of veg! Treat yourself to a Seeded Savoury Cheesy Biscuit with lots of lovely veg, and a little spice kick.



  • 180g plain wholemeal flour
  • 125g salted butter, cold and chopped into chunks
  • ¼ tsp cayenne pepper or chilli powder
  • ¼ tsp chilli flakes (optional)
  • 160 g red cheese e.g. Double Gloucester, Red Leicester, grated finely
  • season with salt and pepper (optional)
  • 60 g of finely grated sweet potato, butternut squash or pumpkin, with excess liquid squeezed out.
  • 30 g of finely chopped kale
  • 3-4 tbsp of seeds, e.g. a mixture of poppy seeds, millet, sesame seeds, caraway seeds


  • In a large bowl, use your fingertips to break down the butter chunks and combine them with the flour and seasonings until you have the beginnings of a loose cookie dough.
  • Add in the cheese, orange veg and kale and begin to bring the dough together by kneading it gently inside the bowl.
  • Tip the dough onto a lightly floured surface and start to form it into a long sausage shape, about 2 inches across.
  • Pour your seeds of choice onto a piece of clingfilm and gently roll the dough over the seeds so that they stick all over.
  • Wrap the dough in cling film and chill in the fridge (or even better the freezer) for 30 minutes until firm.
  • Preheat your oven to 175°C and use a nice sharp knife to cut regularly sized rounds dough about 1.5cm thick. Place these onto a baking tray lined with parchment and tidy up any bald patches of exposed cookie dough by pressing seeds into the dough.
  • Should make between 10–12 depending on the size
  • Bake for around 12-18 minutes, until the tops of the cookies are nicely rounded and are starting to turn golden brown.
Tom RedwoodComment