Cheese and Veggie Biscuit ‎بسكوت الجبنة و الخضار


Whole-wheat flour provides a nutritional advantage over some white flours due to its vitamin content. Whole-wheat flour contains several vitamins, including folate, riboflavin and vitamins B-1, B-3 and B-5., it’s rich in fiber content. Dietary fiber has a number of health benefits; it prevents constipation, lowers blood cholesterol and might help you lose weight.

Ingredients : المقادير

  • 1 1/2 cup grated light cheddar cheese
    كوب و نصف جبنة شيدر لايت مبشورة
  • 3 1/2 tbs chilled unsalted butter and leave to soften (70 grams)
    ‎٣ ١/٢ م ك زبدة مجمدة و تترك في بولة حتى تطرى
  • 1/2 tsp salt
    ‎١/٢ م ص ملح
  • 1 tsp oregano
    ‎١ م ص زعتر
  • 1/4 tsp garlic powder
    ‎١/٢ م ص ثوم بودرة
  • Pinch of paprika
    ‎رشة بابريكا
  • 1 1/2 cup whole wheat flour
    ‎١ ١/٢ كوب دقيق كامل بني
  • 1/3 cup grated carrots
    ‎١/٣ كوب جزر مبشور
  • 7 tbsp water
    ‎٧ معالق كبيرة ماء


In a food processor, beat together the butter and cheese for few minutes.
In a bowl mix the flour with the garlic powder, paprika and oregano and salt.

Add the flour to the butter and cheese in the food processor and beat until mixture turns crumbly.

Add the carrots and Add the water till a ball starts to form.
Wrap the ball and refrigerate for an hour.

Preheat the oven to 180°C. Place a parchment paper over two to 3 baking trays.

Take the dough out from the fridge and unwrap. Roll on a clean-floured surface until 1/2cm thick.

Use cookie cutters to shape the biscuits and place them on the baking tray.

Bake for 15 minutes until golden brown. Leave to cool and they will be crispier.

Store in a lock and lock box for max 6 days.

Adding the carrots to the biscuit made it kind of moist texture rather than crunchy one, kids love it but if you prefers it to be crunchy then u have to omit the carrots addition.

‎في الفود بروسيسور نخلط الجبنة الشيدر المبشورة مع الذبدة بعد ان تطرى

‎في بولة صغيرة نخلط الدقيق مع الملح و الزعتر و البابريكا و الثوم البودرة

‎نضيف الدقيق الى خليط الذبدة و الجبنة في الفود بروسيسور و نستمر في الخفق ثم نضيف الجزر و المياة و نخفق مرة اخرى الى ان تكون كرة من الخليط

‎تترك العجينة ساعة في الثلاجة بعد تغطيتها

‎يتم تسخين الفرن على درجة حرارة ١٨٠

‎تفرش العجينة بالنشابة علي الرخامة لتصبح سمك ١/٢ سم و تقطع بقطاعات الكوكيز لعمل الأشكال المحببة للأطفال 

‎ترص أشكال البسكوت في صواني عليها ورق زبدة و تخبز في فرن درجة حرارتة ١٨٠ لمدة ربع ساعة

‎تترك لتبرد جيدا بعد خروجها من الفرن

‎يتم حفظة في علبة محكمة الغلق لمدة ٦ ايام على الأكثر

‎اضافة الجزر للعجين تؤدى الى ان يصبح البسكوت طري. اذا كنت تفضلة مقرمش اذا يجب ان لا تضيف الجزر

For those asking why I used light cheese?

The American Academy of Pediatrics has consistently recommended whole milk and whole milk products for children one to two years of age until recently. Recognizing obesity problems, they now recommend that children in this age group be given 1% or 2% milk instead of whole milk. This will be their first real intake of reduced fat food.

For children between 12 months and 2 years of age for whom overweight or obesity is a concern or who have a family history of obesity, dyslipidemia (high fats or cholesterol), or CVD (heart disease), the use of reduced-fat milk would be appropriate.”

So in general, it’s ok to feed kids starting from two years low fat food and if you have history of obesity in the family then starting from one year it’s acceptable to feed low fat. That’s why I included it in my recipe above, hope u all like it, and u can always subsitute the low fat with full fat if u want



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2 thoughts on “Cheese and Veggie Biscuit ‎بسكوت الجبنة و الخضار

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