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Cheese and Chive Savoury Biscuits With a Tuna and Anchovy Pate

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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If you make your own cracker/savoury biscuits, you know there are no added preservatives or chemical in them.

I also now grate my own cheese so there are no added chemicals which are used so the grated cheese does not lump together.

Preparation Time: 40 minutes plus cooling time/fridge time
Cooking Time: 20 minutes
Serves: 4

For the crackers
125 g butter
¾ tsp Dijon mustard
1 cup plain flour
55 g vintage cheese, grated
1 tbsp chives, chopped
Cheese, to serve
For the pate
425 g tuna, drained
35 g anchovies, drained
2 tbsp capers, drained
2 egg yolks
¼ cup olive oil
2 tbsp lemon juice
200 g sour cream
2 tbsp parsley, chopped

For the crackers
Preheat the oven to 180°/160° and put some baking paper on a baking tray.

Beat the chopped butter and mustard until it turns pale, and creamy.

Stir in the flour, cheese and chives.

mixing,ingredients for,crackers

Turn it onto a lightly floured surface (I use the bench or put it straight on the floured baking paper) With your hands, mix it till it comes together.

Roll it out on a lightly floured surface until it is about 5 mm thick.

mixing,ingredients for,crackers

I then used a biscuit cutter to cut out the round shape, and I used one that was about 5.5 cm in diameter.

Place these round shapes on to your baking paper in the baking tray, and put in the fridge for about 10 minutes.

mixing,ingredients for,crackers

Bake in the oven for about 20 minutes, checking after about 15 minutes. They are done when they start to turn a golden colour.

Allow to cool on the tray for a few minutes before removing to a wire rack, and then serving.

mixing,ingredients for,crackers

I served with the pate, however they are also great served with assorted cheeses.

I also served them with my spinach and ricotta dumpling soup.


For the pate
Blend or process the tuna, anchovy, capers, oil, egg yolks, and lemon juice until smooth.


Add the sour cream and parsley and blend until mixed - I actually chopped the parsley as I like to taste it, so chopped it finely instead of blending - either way is fine.

Put into a serving dish, cover and put in the fridge for at least 2 hours or overnight.


Serve - this makes about 2 cups, and can be used for several days afterwards. They are also nice in sandwiches for lunch boxes.

#Home made
#Lunch boxes
#Make ahead
I like this Recipe - 5
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