Cheese Biscuits and Membrillo


Cheese Biscuits and Membrillo | Patisserie Makes Perfect

This is a bit of a change from my usual recipes, however I have made biscuits before and jam making is a huge part of patisserie. Jam is used in so many desserts and is a great way to preserve fruit all year round.

I want to try and make more savoury recipes this year, they will still feature pastry of some kind because that is what i’m always seeking to improve. However I want to learn about sausage rolls, pies, quiche, bread and share them all with you here.

There were many contributing factors to this post, a huge quince harvest last Summer and a visit to a new cheese shop, meant that I had to use up the quince puree that was in the freezer and turn it into membrillo.

Quinces | Patisserie Makes Perfect

I love quinces, they have such a great flavour and they become a gorgeous deep purple colour when they’re cooked down. I had a lot of quinces,so I used a kilo of puree to make the quince paste, I still have a kilo of puree in the freezer and I preserved some using two different methods. One is a Nigel Slater recipe and the other is from Bojon Gourmet.

They are both great recipes, the pickled quinces are great with cheese and cold meats, the other recipe is lovely to serve with ice cream or add to pies and crumbles.

Quinces | Patisserie Makes Perfect

I’m concentrating on the membrillo and pickled quinces though, I wanted to serve them with the delicious cheese I got from the Jericho Cheese Shop and I wanted to make a biscuit to serve with them. The biscuit comes from Justin Gellatly’s book ‘Bread, Cake, Doughnut, Pudding’, I know this book has been around a long time, but I only just got a copy for Christmas. The recipe is brilliant and there’s lots of other stuff I’d like to make as well.

These biscuits are very buttery, cheesy and crumbly, they go really well with the quince paste and they’re very strong, so be sure you like cheese before you make these as they are not shy and retiring, or use a more mild cheddar.

Cheese Biscuits and Membrillo | Patisserie Makes Perfect

Membrillo | Patisserie Makes Perfect

Cheese Biscuits
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Serves: 12-15
This is a really great cheese biscuit recipe that can be made with cheddar or parmesan. I halved the recipe, but if you have a crowd to feed you can easily double the ingredients.
  • 125g Plain Flour
  • 125g Cheddar or Parmesan, grated
  • 125g Butter, softened
  • ¼ Tsp Cayenne Pepper
  • ½ Tsp Mustard Powder
  • ½ Tsp Fine Salt
  1. Put all of the ingredients into a bowl and mix together with a wooden spoon until it starts to form a ball.
  2. Scrape out the dough onto a piece of cling-film, shape the dough into a log that is 5cm in diameter and chill in the fridge for at least 2 hours.
  3. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with greaseproof paper or a silicone mat.
  4. Remove the clingfilm and slice the log into rounds that are 1cm thick. Place them on the baking tray and bake for 20 mins or until golden brown.
  5. The biscuits will be really fragile when they're hot, leave them to cool on the tray and then use a palette knife to move them to a wire rack to cool completely.
  6. These will keep in an airtight container for about a week.
Jericho Cheese Company | Patisserie Makes PerfectCheese Biscuits | Patisserie Makes Perfect
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To make this I used a silicone muffin pan because it makes the membrillo easier to turn out. You can always use a greased loaf tin or tray, whatever you have.
  • 1 kg of Quince puree
  • 1 kg of Granulated Sugar
  • Flavourless oil for greasing
  1. If you need to make quince puree, wash your quinces, remove the little black bit at the base and wash off the fluffy covering.
  2. Chop the quinces and put them in a heavy-based saucepan or preserving pan with enough water to cover. Bring to a simmer and cook until completely soft and pulpy. It will take about 25 minutes.
  3. Push the pulp through a nylon sieve into a clean bowl. When you have sieved it all, measure it. You will need roughly 1.2kg of quince to make a kilo of quince puree.
  4. Place the puree and sugar in a large preserving pan and simmer very gently for 1–1½ hours until it is really thick. Be careful as it can spit, you need it to be so thick that, when you scrape your spoon across the bottom of the pan, it leaves a clear channel before closing up again.
  5. It also starts to come away from the sides of the pan as you stir, forming a thick mass.
  6. Brush the silicone muffin pans with flavourless oil, this will help you de-mould the membrillo. Pour the mixture into the moulds.
  7. If you want to give the membrillo as a present, or want your moulds back, you can unmould it and wrap in greaseproof paper or baking parchment, then tie with string. Properly wrapped, it keeps for a year in the cupboard or refrigerator. I find it stays moister in the refrigerator, but gets a bit sticky.
Cheese Biscuits | Patisserie Makes PerfectCheese Biscuits and Membrillo | Patisserie Makes Perfect

If you’re looking for more cheeseboard inspired recipes, take a look at this post on how to create a cheeseboard, or perhaps a recipe for fig jam? If you’ve got leftover cheese (is there such a thing?), you can try making this cheeseboard pie.

Thanks for reading.


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