Cheesy mouse biscuits

Should you be having a mouse-themed children’s party – and why not? – then these little fellows could be just the answer. We’ve used cookie cutters shaped like a mouse head but you can use any shape you like for these delicious cheesy biscuits for any other type of occasion. They’re sure to be snapped up fast.

Cheesy Mouse Biscuits

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  • 4½ ounces / 125g plain flour + extra for dusting
  • 4¾ ounces / 135g Parmesan cheese, finely grated
  • ¼ teaspoon of cayenne
  • 3½ ounces / 100g unsalted butter, cubed
  • 1 large egg yolk


Put all of the ingredients (except the egg and 2 tbsp of the parmesan) into a food processor with a good dash of seasoning and blitz until everything is starting to come together.

Add the egg yolk and continue to blitz until the mixture comes together to form a smooth dough.

Roll the dough into a ball, flatten into a disc and transfer to the fridge to chill for 30 minutes.

Line two baking trays with greaseproof paper and preheat the oven to 180°C / 356°F (160°C / 320°F fan).

Lightly flour a surface with flour and roll out the dough until it’s about ½ cm or ⅕th inch thick.  Using a mouse shaped cookie cutter, cut out your biscuits and place them evenly on the baking trays, a couple of centimetres apart.

Sprinkle the remaining parmesan over the top of the biscuits and cook in the oven for 12-15 minutes or until turning golden.

Cool and serve.

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About The Naughty Cook 297 Articles
The Naughty Cook is a digital cookery magazine packed with both healthy and indulgent recipes and is owned by Senlac Hill Publishing, UK.

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