These ched­dar and tar­ragon bis­cuits have a anglo-french flavour. I pre­fer to use 2 year aged sharp ched­dar as it com­bines well with tarragon’s flow­ery sweetness.

2 ounces non-salted but­ter
4 ounces sharp ched­dar cheese
3 tbsp. all pur­pose flour
1/4 tsp. dried chopped tar­ragon
1/2 tsp. salt

Pre-heat an oven to 350°F
Soften the but­ter, then stir until creamy. Add the shred­ded cheese and com­bine
Add the flour, salt, and tar­ragon and stir for 1 minute
Remove the mix­ture and place unto a flat sur­face and roll into a log. Move to a refrig­er­a­tor 1 hour.

Line a cookie pan with parch­ment paper.

Cut the log into 1/4″ or 1/8″ slices and lay­out onto pan.

Bake for 10–12 min­utes, then allow to cool.

Ideas: top with pro­sciutto and can­taloupe for a deli­cious appetizer.