Monday, 17 November 2014
Recipe: Parmesan Biscuits
I'm not much of a savoury baker, I usually have cravings for sweet treats. However, when I have some leftover parmesan in the fridge I love to make these shortbread biscuits to use it up.
Based on a Nigella recipe, I split the dough and make half with rosemary and the other half with sundried tomato paste. These extra flavour make them even more delicious than the originals!
Now that soup season is officially here (woop!) I like to have them on the side instead of a bread roll, but they also make a great snack and would make a nice addition to the Christmas and New Year spreads this year.
Makes approx 30 biscuits.
150g plain flour
75g grated parmesan
100g unsalted butter, diced into cubes
1 egg yolk
1 handful of rosemary, finely chopped
1 heaped tsp sundried tomato paste
1. Mix the flour, parmesan, butter and egg yolk in the food processor until it forms a dough
2. On a floured surface, knead for about 30 seconds and then divide the dough in half.
3. Take one of the halves and roll out until about 1cm thick, add the rosemary and fold and knead together to mix it through.
4. Roll into a cylinder shape about 3cm in diameter and the ends are flat.
5. Repeat the process with the other half of the dough and the sundried tomato paste.
6. Separately wrap in clingfilm and put in the fridge for 30 minutes.
7. Heat the oven to 180c, and line a two baking trays with greaseproof paper.
8. After 30 minutes in the fridge the cylinders should be firm. Unwrap from the clingfilm and then slice off thick slices of the cylinder (about 1cm thick)
9. Arrange on the baking tray and bake for 15-20 minutes. Leave to cool and firm on the baking trays before transferring to a wire rack.
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