Name: Cheese biscuits with fig compote
Yield: 8 servings
Cuisine: Bake
Ingredients: 200.00 ml flour cake; 0.00 cayenne pepper pinch; 120.00 g butter diced; 50.00 g edam cheese grated; 60.00 g blue cheese crumbled; 1.00 eggs yolk only; 250.00 ml wine red; 125.00 ml sugar; 500.00 g figs dried; 2.00 cinnamon stick; 0.25 orange zest only

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Ingredients (11)

CHEESE BISCUITS

200.00 ml	flour — cake
0.00	cayenne pepper — pinch
120.00 g	butter — diced
50.00 g	edam cheese — grated
60.00 g	blue cheese — crumbled
1.00	eggs — yolk only

COMPOTE OF FIGS

250.00 ml	wine — red
125.00 ml	sugar
500.00 g	figs — dried
2.00	cinnamon — stick
0.25	orange — zest only

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Method:

CHEESE BISCUITS
Sift the flour and cayenne pepper together.
Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
Add the cheese and mix well.
Add the egg yolk and mix to form a stiff dough.
Wrap the dough in clingfilm and chill for three hours.
Preheat oven to 180 °C and line a few baking sheets with baking paper.
Break off small pieces of dough, roll into balls and arrange on the prepared baking sheets, leaving enough room for the biscuits to spread.
Flatten the balls with the base of a glass.
Bake for 12 minutes.
Cool slightly on the baking sheets before carefully transferring to wire racks to cool completely.
Store in an airtight container.
Delicious on their own or served with fig compote.
Makes 50 cookies.

COMPOTE OF FIGS
Slowly heat the wine and sugar until the sugar has dissolved.
Add the figs, cinnamon sticks and orange rind and bring to the boil.
Reduce heat and simmer slowly for 10 minutes.
Cover and leave to cool.
Serve with cheese biscuits.