Baked biltong squares

November 2, 2021

Ingredients(13)

270 g	flour — self-raising
5 ml	Robertson's baking powder
5 ml	mustard — powder
1 ml	cayenne pepper
1 ml	dried thyme
250 ml	biltong — grated
125 g	butter — cold, cut into cubes

TOPPING:

200 ml	biltong — grated
30 ml	fresh chives — chopped
50 ml	mature cheddar cheese — grated
30 ml	parmesan cheese — grated
30 ml	blue cheese — crumbled
1	eggs — large

Method:

Preheat oven to 220°C.

Sift flour, baking powder and mustard powder into a mixing bowl. Stir in the cayenne pepper, thyme and biltong.

Rub in the butter until the mixture resembles fine breadcrumbs. Gradually stir in enough cold water to make a stiff dough. Roll out the dough on a lightly floured surface until it is approximately 2.5cm thick and transfer to a 36 x 26 x 5cm baking tin.

Mix together all the topping ingredients except the egg and set aside. Whisk the egg with a little water and brush the dough. Sprinkle the topping evenly over the prepared dough. Bake in a preheated oven for 15 minutes, then allow to cool. Cut into small squares and serve.