Cheddar Herb Biscuit Tin with Maple-Chilli Nuts

Cheddar Herb Biscuit Tin with Maple-Chilli Nuts 🧀🌿 This is the kind of savoury bake that makes a drinks table feel instantly more generous: flaky cheddar herb biscuits in one corner, glossy maple-chilli roasted nuts in another, all packed into a simple tin or tray for sharing. It works for cocktail hour, a snack board, or a low-effort homemade gift. 🥂 Yield: about 24 small biscuits plus 2 cups roasted nuts Time: 25 minutes prep, 15 minutes chilling, 25-30 minutes baking and roasting, plus cooling Ingredients For the cheddar herb biscuits: - 2 cups / 250 g plain flour - 2 tsp baking powder - 1/2 tsp fine salt - 1/2 tsp freshly ground black pepper - 1/2 tsp mustard powder or 1 tsp Dijon mustard - 1/2 cup / 115 g cold unsalted butter, cubed - 1 1/4 cups / 125 g mature cheddar, finely grated - 1 tbsp finely chopped rosemary - 1 tbsp finely chopped chives or parsley - 1/3 cup / 80 ml cold milk, plus 1 tbsp extra for brushing For the maple-chilli nuts: - 2 cups / 280 g mixed nuts, such as almonds, cashews, pecans and walnuts - 1 1/2 tbsp maple syrup - 1 tbsp olive oil or neutral oil - 1 tsp sesame seeds - 3/4 tsp smoked paprika - 1/2 tsp chilli flakes, or more to taste - 1/2 tsp fine salt - 1 tsp finely chopped rosemary, optional Method 1. Heat the oven to 200C / 400F. Line two baking trays with parchment. Keep one tray for the biscuits and one for the nuts. 2. Make the biscuit dough. In a bowl, whisk the flour, baking powder, salt, pepper and mustard powder. Rub in the cold butter with your fingertips until the mixture looks sandy with a few pea-sized butter pieces left. Stir in the cheddar and herbs. 3. Add the cold milk a little at a time and mix just until the dough comes together. It should feel soft but not wet. If it looks dry, add another teaspoon of milk; if sticky, dust lightly with flour. 4. Roll the dough on a lightly floured surface to about 1 cm thick. Cut into small rounds, squares or rectangles. Move them to the tray and chill for 15 minutes so they hold their shape and bake with better layers. 5. Brush the biscuits lightly with milk. Bake for 12-15 minutes, until puffed, golden on top, and crisp at the edges. Cool on the tray for 5 minutes, then move to a rack. 6. While the biscuits bake, coat the nuts. Stir maple syrup, oil, sesame, smoked paprika, chilli flakes, salt and rosemary in a bowl. Add the nuts and toss until everything looks evenly glossy. 7. Spread the nuts in a single layer on the second tray. Roast for 10-12 minutes, stirring once halfway. They may still feel a little sticky when hot, but they crisp as they cool. 8. Cool the nuts completely on the tray, then break up any clusters. Taste and add a tiny pinch of extra salt if needed. 🔥 Serving and storage tips Serve the biscuits slightly warm or at room temperature with the nuts in a small bowl, plus olives, pickles or crisp apple slices if you want a fuller board. For a gift tin, line the tin with parchment and pack biscuits and nuts in separate bags or little paper cups so the biscuits stay crisp. The biscuits keep 2 days in an airtight tin; re-crisp them for 4-5 minutes in a warm oven. The nuts keep 1 week airtight once fully cool. ✨ Save this for the next time you want a savoury homemade treat that feels special without turning into a full dinner project. Tasteloom.club