Churchill’s finest fare: Biscuits au fromage

Churchill’s finest fare: Biscuits au fromage

Winston Churchill loved his food, and here, from this hearty beef fillet tournedos to a tempting clafoutis, are some of the dishes – as prepared by his chef Georgina Landemare – that fuelled his struggle against the Nazis.

Delicious! These biscuits make a lovely snack to pair with some cheese and grapes

Makes approx 16 biscuits

  • 175g (6oz) plain flour
  • 140g (5oz) butter 
  • 70g (2½oz) Parmesan cheese, grated 
  • 70g (2½oz) Gruyère cheese, grated 
  • Salt 
  • A pinch of cayenne pepper 
  • 1 egg yolk 
  • 1 egg, beaten, for brushing 
  • Grapes and cheese, such as Stilton, to serve 

Preheat the oven to 180°C/fan 160°C/gas 4 and line a baking tray with parchment. Rub the butter into the flour and add the grated cheeses, salt and cayenne pepper. 

Mix into a paste with the egg yolk until you have a soft dough texture. Roll out on a lightly floured surface and cut into desired shapes using a cutter (we used 5cm letter ‘V’ cutters). 

Transfer the shapes to the prepared baking tray. Brush each of the biscuits with beaten egg, prick with a fork and bake for 15 minutes, until lightly golden. Serve with cheese and grapes.

Recipes adapted from Churchill’s Cookbook by Georgina Landemare, published by Imperial War Museums, priced £12.99, with additional photography by Will Heap. www.iwm.org.uk.