KS3 Curriculum – Rosemary and thyme shortcrust biscuits with whipped feta

A delightful recipe that introduces key baking techniques while showcasing the versatility of savoury flavours—ideal for budding young chefs.

Cut the butter into 1 cm pieces and put them in the bowl. Then sift the flour and salt over the top of the butter
Rub the butter into the flour with your fingertips, until the mixture resembles breadcrumbs
Pick the leaves from the sprigs of thyme and stir into the mixture with the dried rosemary
Using a table knife, stir in the water and keep the mixture moving around the bowl until it comes together into large flakes
Bring the mixture together with one hand then briefly knead the dough on a worktop until it’s smooth
Shape the dough into a flat disc, if it’s very soft, wrap it in cling film and chill in the fridge for 10 – 15 mins. At this stage, the dough can be kept in the fridge overnight or frozen
Whilst the pastry is chilling in the fridge, the dip can be made. Place the feta, yoghurt, mustard and seasoning into a jug and blend with a stick blender until smooth and creamy
Lightly dust the worktop and roll the shortcrust pastry to about 3mm thick then using a round cutter, cut biscuits from the dough and place them on the baking sheet
Bake the biscuits for 8-10 mins. Once cooked, the pastry should be lightly golden with no grey patches
The cooled biscuits can be dipped into the whipped feta. Alternatively, the whipped feta can be spread or piped onto the biscuits. You can use a few additional thyme leaves for decoration.
Eat and enjoy!

Watch the full recipe reel on our Leiths Partner Schools Instagram feed

Download the full KS3 Recipe here