Paul Hollywood's Gruyère biscuits recipe

(617 ratings)

Invite the girls round for a glass of wine and impress them with these savoury, salty and delicious Gruyère biscuits. Head to for more recipes

Preparation Time40 mins
Cooking Time10 mins
Total Time50 mins
Cost RangeCheap

Invite the girls round for a glass of wine and impress them with these savoury, salty and delicious Gruyère biscuits from Great British Bake Off judge Paul Hollywood


  • 75g plain flour
  • 75g cold unsalted
  • 75g Gruyère cheese, grated
  • Sea salt and freshly
  • Ground black pepper
  • Butter, cubed, plus extra for greasing




  1. Sift the flour and a large pinch of salt into a bowl or food processor. Add the butter and rub in lightly with your fingertips, (alternatively use a food processor) until the mixture resembles breadcrumbs.
  2. Add the cheese to the mixture and bring it together with your hands until it creates a soft dough. Wrap the dough in cling film and chill for 30 minutes.
  3. Heat your oven to 200˚C/425˚F/Gas Mark 7 and lightly butter 2 baking sheets or line with baking parchment.
  4. Put the dough onto a lightly floured surface and roll it out to a 5mm thickness. Using a 5cm biscuit cutter, cut out rounds and put them on the prepared baking sheets, leaving plenty of room for spreading.
  5. Bake for 10 minutes or so, until spread out and lightly browned at the edges – these biscuits brown very quickly, so be sure to keep an eye on them.
  6. Grind some salt and pepper over them and leave on the baking trays for a few minutes to firm up slightly, then slide onto a wire rack. Leave to cool.
  7. Store the biscuits between layers of baking parchment in an airtight container and they will keep for a couple of days.
Top Tip for making Paul Hollywood's Gruyère biscuits

These biscuits are a perfect savoury, salty contrast and are great to eat as a snack when you're treating yourself to a glass of wine

Paul Hollywood
Celebrity chef

Paul Hollywood is best known for being a judge on Channel 4’s baking competition ‘The Great British Bake Off.’ Although he’d originally trained as a sculptor, Paul’s father - who was also a baker - managed to persuade him to join the family business. And thank goodness he did. Paul went on to become one of the best artisan bakers in the country working at some of the most prestigious hotels in London including The Dorchester and The Grosvenor.