Parmesan biscuits

0 gefällt das 0 Kommentare Rezept von Ruth McCallister

Inhaltsstoffe für 40 - 50 biscuits

This makes for a large quantity. I frequently half the amount. The baking time is only 20 mins or so but there is a bit of chilling/faff time. Well worth it though! I have made these for a decade and have lost count of the number of times I've been asked for the recipe. You can chill or freeze any leftover dough. They are lovely served with pre-dinner drinks.

335g plain flour
300g parmesan, freshly grated
300g unsalted butter, chilled and diced (yes - a lot of butter!)
1/3 teaspoon cayenne pepper
1 1/2 teapoons salt
1 teaspoon black pepper
1-2 tablespoons cold water

To finish
1 egg, lightly beaten
2 tablespoons sesame sees
2 tablespoons black onion (nigella) seeds

Einfach

Zubereitung

1. Put flour, freshly grated parmesan and chilled diced butter in a food processor.
Add cayenne, salt and black pepper.
Whizz to a crumb.
Slow add cold water through feeder tube until dough forms into a ball.
Scrape out onto lightly floured surface.
Roll into cylinder.
Wrap in cling film and refrigerate for at least 4 hours or overnight.
Brush cylinder with beaten egg and roll in the mixed sesame and nigella seeds to coat all over. Wrap and chill for a further hour.
Preheat oven to 180 degrees. Cut cylinder into 5mm slices and lay these on non-stick baking trays or trays lined with baking parchments.
Bake for 20-25 minutes or until golden brown.
Transfer to a wire rack to cool.

vorspeisen December 28, 2011 23:01

Autor Dan Lepard