Biltong bits Recipe

Ingredients

270 g flour — self-raising

5 ml 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

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