Cheese & Rosemary Cow Biscuits

A savoury cow-shaped treat that is just perfect on it’s own, and even better with an extra slice of cheese and a dollop of relish

  • 30 mins
    (plus 30 minutes chilling time)
  • Serves 15
  • Beginner


150g unsalted butter

180g plain flour

Pinch of salt

Black pepper

125g Cheddar cheese, grated

40g natural yogurt

2 sprigs of rosemary


  1. Whizz up the flour and butter in a food processor with a pinch of salt and black pepper.
  2. When it resembles breadcrumbs, add in the rosemary and cheese. Blend again until it starts to come together.
  3. Add in the yogurt and combine to form a dough.
  4. Wrap up the dough in clingfilm in a log and rest in the fridge for 20 minutes.
  5. If you have a cutter, roll out the dough and cut out using your desired shape. If you are not using a cutter, slice the log into ½ cm rounds.
  6. Place onto a lined baking tray. Rest for 10 minutes in the fridge.
  7. Glaze with an egg wash and bake at 180C for 10-12 minutes.
  8. Leave the biscuits to cool a little on the tray before transferring to a wire rack.

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