These were going to be Red Leicester cheese and tapenade biscuits (cookies).
But as I stood in the kitchen at 5.45am, tasting little bits of the cheese with the olive paste spread on top, the combination didn’t seem to zing. So, on a whim, I tried the cheese with a little Gochujang instead. This fiery Korean chilli paste (red tub, photo below), with its umami blend of red pepper, fermented soybeans and spices, is delicious and quite addictive…
As I’ve mentioned previously, it’s worth looking out for Gochujang labelled “medium hot”. Make a point of reading the tiny English text on the back of the packet, or ignore it at your own peril. The “Classic” blend is usually extremely hot!
These savoury treats are a variation on our three cheese biscuits, and they’re a doddle to make in the food processor…
- 175g plain (AP) flour
- ¼ teaspoon fine sea salt
- 20g Gochujang paste (or more to taste)
- 125g unsalted butter, cut into cubes
- 150g Red Leicester cheese
- 50g Parmesan cheese
Fit the food processor with a coarse grating blade, and grate the cheeses. Switch to the cutting blade, and add all the other ingredients. Pulse together until everything comes together to form a crumbly ball.
Tip the dough onto a sheet of clingfilm and shape it into a log (about 4cm thick). Wrap it up and pop it in the fridge for at least an hour.
Preheat the oven to 180C or 160C with fan. Line a baking tray with parchment paper. Remove the dough log from the fridge and unwrap it, then slice it into 0.75cm thick discs. Lay the biscuits on the lined tray and bake for 20 minutes.
Allow these to cool on a wire rack before scoffing – they’ll keep quite well in an airtight container for a few days if any last that long.
The chilli paste adds a subtle depth of flavour to an already moreish cheese blend – I only realised this after I’d eaten SIX on the first day. Approach with dietary caution!
Fig Jam and Lime Cordial 
He he he… six? You rock!!!!
I am on a gochujang kick lately – love the flavor and the heat….
great recipe, Celia, super creative!
They sound so addictive, What an amazing combination you found!
I’ve never had gochujang before – I see it in the shops but don’t know what to do with it. I have no excuse now!
I love scoffing! Maybe recipes should come with low, medium and high ‘scoffability’ warnings:)
Right up my alley! Even reading the recipe made my mouth water.
Al I can say is thank heavens for smart phones. Now I can go into my Aisan markets and pull up this recipe, look at your photos, and at least have a small chance of finding the Gochujang. I’ll worry about the heat later. (Famous last words.) :)
I’m with John, life is so much easier when we have a photo to reference. Your biscuits are beautiful, I love a savoury biscuit, I usually defer to my savoury shortbreads but these look equally as tasty.
Delish! I think my little Caribbean store in Bexhill might stock this. Sounds wonderful 😀
Oh yum – and just when I was going to do my all-too-easy gochujang and pork stir-fry tonight :-)
Must make these. My container of Gochujang keeps knocking on the fridge and yelling use me use me. I will, I will.
I eventually got around to making these today. All I can say is that you are a temptress in disguise. Not many got to a container, they are so yum Celia.
I didn’t bake all of the mix (thank goodness) I still have half in the ‘fridge. Would I be able to freeze the mix? Not this batch because the oven will be kick started again tomorrow, I’m thinking about future batches. Oh, I meant to say, I honestly could not afford what the supermarket was asking for Red Leicester so I ended up using a tasty cheddar.