Heather’s Newfoundland Cheese Biscuits / MacLaren’s Cheese Coins

When working at the hospital, one day the Pharmacy department had a bake sale for a fund raiser. I bought these delightful little biscuits and asked who made them and then asked Heather for the recipe. She said they were commonly made in Newfoundland. December, 2015 I found the recipe on the Kraft website and made it from them. I started with whole wheat flour, then made additional batches with a combination and then with only white flour. As the flour got whiter I cut back on the worcestershire sauce, which originally called for 1 tsp in the recipe. I finally made a batch with no sauce at all and only with white flour. As I remember Heather’s recipe, I think it is my favourite of the two.

Heather’s Newfoundland Cheese Biscuits:

Preheat over to 350º F.

1 container of MacLaren’s Imperial Cheese spread (in the red tub)
1/2 lb margarine or butter = 1/2 cup
1-1/2 cups flour
1/2 tsp of cayenne pepper
1/2 tsp worcestershire sauce
4 cups rice krispies or store brand rice flake cereal

Combine all ingredients. First mix cheese with margarine in food processor, then add the remaining ingredients (except the rice krispies) and process again.  Stir in the cereal by hand.

Place heaping teaspoonfuls of batter on cookie sheets, lightly greased. Flatten each biscuit with the tines of a fork moistened in cold water.

Bake for approximately 12 minutes or untl beginning to crisp on sides and top. Cool on cookie sheet.


Kraft’s MacLaren’s Cocktail Cheese Coins

Preheat oven to 325º F

1 tub (250 g) MacLaren’s Imperial Sharp Cold Pack Cheese (same as above)
1/2 cup oil
1 tsp worcestershire sauce (I find  this too much sauce)
1-1/4 cups flour
2 cups crisp rice cereal

Beat cheese and oil in large bowl with mixer until blended. Add worcestershire sauce. Mix well. Gradually beat in flour. Stir in cereal.

Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. (I used parchment paper). Flatten each, in crisscross pattern with tines of fork.

Bake 15 minutes or until lightly browned. Cool 3 min on rack. Remove to wire racks. Cool slightly or to room temperature before serving.


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