top of page

Filled Cheese Biscuit Wreath

Biscuit dough

125 g Soft butter

375 ml Cake flour

1,25 ml Baking powder

Pinch chili powder

5 ml Salt

1 egg

625 ml Strong cheese, grated


1 onion Chopped

Splash chili oil

5 ml Garlic Chopped

+- 10 Olives, chopped

60 ml Sun dried tomatoes, chopped

1 ½ slice Fresh Bread crumbs

45 ml Mayonnaise

15 ml Basil Pesto



1 Cream butter, add dry ingredients and mix until just blended.

2 Add egg and cheese en mix until dough form. Refrigerate for 10 minutes.


1 Fry onion in chili oil until soft. Add garlic.

2 Place onions in bowl together with olives, tomatoes, bread crumbs, Mayonnaise and Pesto. Mix until combined.

3 Roll dough to 3-5 mm thickness. Cut circles of 7 cm wide.

4 Place teaspoon of filling at top of circle and fold lightly in half horizontally and half vertically.

5 Place filled quarters in a buttered 22 cm cake tin. Repeat the process and make 2 rows to make a wreath.

6 Bake at 180°C for 15 minutes or until golden brown and crispy.

7 Let cool slightly. Place on a serving platter with smaller bowl in middle with mayonnaise or your favourite dipping sauce.

bottom of page