Zaatar & Aleppo Biscuits

Zaatar & Aleppo Biscuits

Za'atar makes a wonderfully effective addition to our favorite little cheese biscuits. They keep quite well in a sealed container, not that they're likely to last long.



  • 100 g (3 ½ oz) unsalted butter, diced and chilled, plus extra for greasing
  • 100 g (3 ½ oz) plain (all-purpose flour), plus extra for dusting
  • ½ teaspoon Aleppo chilli flakes
  • 50 g (2 oz) cheddar, finely grated
  • 50 g (2 oz) parmesan, finely grated
  • 1 egg, lightly beaten
  • 4 tablespoons Za'atar


  1. Combine the butter, flour, 2 teaspoons of the za'atar, the chilli flakes and both cheeses in the bowl of a food processor. Whiz until the mixture starts to form crumbs, and then starts to clump together to form a ball.
  2. Tip onto a floured work surface and, working briskly, bring the mix together to form a dough. Wrap in cling film and chill for 30 minutes.
  3. When ready to bake, preheat the oven to 180°C (350°F) and lightly grease a baking tray
  4. On a lightly floured work surface, roll out the pastry to a thickness of about 3 mm (1/8 in). Use a small pastry cutter to cut out biscuits and transfer them carefully to the prepared baking tray, spacing them about 2 cm (¾ in) apart. Lightly knead and re-roll the trimmings until you've used up all the dough
  5. Brush the surface of each biscuit with a little beaten egg and sprinkle fairly densely with the za'atar. Bake for 10 minutes, or until they are golden brown. Remove from the oven and cool on the tray for a moment. Lift them carefully onto wire racks to cool and serve, if you can, while warm.
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