Biscuits
WHAT YOU WILL NEED
From ingredients
6 products
SIMPLE PROCESS
Step by step recipe
The secret to these biscuits is a two-stage baking process. First, they bake at 150°C (300°F) to set, then at 100°C (210°F) to dry out and become perfectly crunchy. Use silicone molds – they need no greasing and release easily. The batter comes together in minutes in a blender. Don't overbake – they should be golden and fragrant.
Prep the ingredients
Preheat the oven to 150°C (300°F). Prepare silicone molds – they don't need greasing. Pat the Adyghe cheese (50 g) dry with a paper towel.
Mix the batter
In a blender, combine egg (55 g / 1 large), vanilla powder (2 g / ½ tsp), sweetener (4 g / 1 tsp), Adyghe cheese (50 g / 1.8 oz), melted butter (30 g / 2 tbsp), and flour (20 g / about 2.5 tbsp). Blend on medium speed until smooth.
Fill the molds
Pour the batter into silicone molds, filling halfway – they'll rise a bit. Smooth the tops with a spoon.
First bake
Place the molds in the oven at 150°C (300°F) and bake for 20 minutes until lightly golden. Do not open the door.
Second bake (drying)
Remove from the molds, transfer the biscuits to a baking sheet lined with parchment, and return to the oven at 100°C (210°F) for 30 minutes to dry out and become crisp.
Cool and serve
Turn off the oven, leave the door ajar, and let the biscuits cool for 10–15 minutes. Then transfer to a wire rack to cool completely. Store in an airtight container.
CHEF'S TIP
Choose fresh Adyghe cheese
Pat the cheese dry with a paper towel to remove excess moisture – this keeps the dough firm and prevents sogginess.
Adjust sweetness to taste
You can increase the sweetener to 5–6 g if you prefer sweeter biscuits. The cheese provides a subtle saltiness that balances well with the sweetener.
Don't open the oven during the first bake
The biscuits need a steady temperature to rise and set – opening the door early can cause them to collapse.
Store in an airtight container
Once completely cooled, transfer to a sealed jar or container – they'll stay crunchy for up to 5 days.
SUBSTITUTIONS
Add your taste
- Use cream cheese instead of Adyghe cheese Substitute with 50 g of cream cheese or ricotta – the biscuits will be softer and creamier.
- Swap vanilla for cinnamon or citrus zest Add 1 g of cinnamon or lemon zest instead of vanilla for a different flavor profile.
- Replace wheat flour with almond flour Use 20 g (about 2 tbsp) of almond flour for a gluten-free version – they'll be more crumbly with a nutty taste.
- Use coconut oil instead of butter For a dairy-free version, use 30 g (2 tbsp) of melted coconut oil – adds a hint of tropical flavor.
HOW TO STORE
How to Store Cheese Biscuits
Cool completely at room temperature, then store in an airtight container or jar. They keep at room temperature for up to 5 days, staying crispy. In the fridge, they last up to a week but may soften – re-crisp in the oven at 100°C (210°F) for 5 minutes. Freezing is not recommended as texture suffers.
GOOD TO KNOW