Get a site

Biscotti con formaggio cheddar e aneto

cheddar_dill_biscuits_320Questi biscotti con formaggio cheddar e aneto fresco sono perfetti per accompagnare una deliziosa porzione di pesce. Se lo volete invece come piatto unico, nel mix puoi aggiungere: salame, carne, pesce, formaggi, peperoni, zucchine e chi piu’ ne ha piu’ ne mette. Questi biscotti si possono catalogare come: Piatto unico, brunch, pranzolazione, insomma mangiatelo che e’ buono….

Biscotti con formaggio cheddar e aneto – Per 8 biscotti

  • 1 1/2 tazze di farina (più altri 2 cucchiai)
  • 2 cucchiaini di lievito in polvere
  • 1 cucchiaino di sale
  • 1 cucchiaio di paprika piccante
  • 5 cucchiai di burro non salato, a dadini e a temperatura ambiente
  • 2 cucchiai di aneto fresco tritato
  • 1 tazza di formaggio Cheddar piccante grattugiato,
  • ½ tazza di latte intero
  • 1/4 di tazza di panna



  1. Preriscaldare il forno a 190C.
  2. In una ciotola, unire la farina, il lievito, la paprika e il sale.
  3. Aggiungere il burro e lavorare con la punta delle dita fino a quando il mix somiglia ad un pangrattato grossolano.
  4. Aggiungere gli altri ingredienti e formare un impasto.
  5. Girate la pasta su una superficie da lavoro pulita e leggermente infarinata.
  6. Tirate la pasta con un matterello fino a raggiungere  2 centimetri di spessore, poi ritagliare i biscotti dalla forma di un disco.
  7. Disporli circa 2 centimetri di distanza uno dall’altro su una teglia.
  8. Cuocere al centro del forno per 20 – 30 minuti o fino ad essere leggermente dorati.
  9. Togliere dal forno e lasciare raffreddare su una gratella.
  10. Servire caldi o freddi.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.