Food Without Borders

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. […]

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