Parmesan Biscuits
Recipe by Simon Hopkinson
Makes 25-30 small biscuits
Ingredients
100g plain flour, sifted
100g cold unsalted butter, diced
50g mature chedder, grated finely
50g parmesan cheese, grated finely, plus a little extra to garnish the biscuits with before baking them
1 egg, beaten
1 teaspoon English mustard powder
pinch of cayenne pepper
pinch of salt
Method
Pulse the butter, flour, salt, cayenne pepper, mustard powder, the chedder, and 50g of the parmesan in a food processor until the mixture comes together to form a dough. (You shouldn't need to add any liquid for this to happen.)
Wrap dough in clingfilm and chill in the 'fridge for at least 30 mins.
Pre-heat oven to 180 degrees C / 350 degrees F / Gas Mark 4
Roll out the dough on a lightly-floured surface to a thickness of approximately three-quarters-of-a-cm thick.
Cut into small rectangles or stamp out rounds.
Carefully brush the tops of the biscuits with the egg and sprinkle with a little of the finely-grated parmesan you kept back to garnish with.
Bake on a lightly-greased baking tray (or use a tray lined with baking parchment) for 10 minutes until golden-brown.
Carefully remove the biscuits with a palette knife and allow to cool on a wire rack.
These are very more-ish cheesy nibbles!
Makes 25-30 small biscuits
Ingredients
100g plain flour, sifted
100g cold unsalted butter, diced
50g mature chedder, grated finely
50g parmesan cheese, grated finely, plus a little extra to garnish the biscuits with before baking them
1 egg, beaten
1 teaspoon English mustard powder
pinch of cayenne pepper
pinch of salt
Method
Pulse the butter, flour, salt, cayenne pepper, mustard powder, the chedder, and 50g of the parmesan in a food processor until the mixture comes together to form a dough. (You shouldn't need to add any liquid for this to happen.)
Wrap dough in clingfilm and chill in the 'fridge for at least 30 mins.
Pre-heat oven to 180 degrees C / 350 degrees F / Gas Mark 4
Roll out the dough on a lightly-floured surface to a thickness of approximately three-quarters-of-a-cm thick.
Cut into small rectangles or stamp out rounds.
Carefully brush the tops of the biscuits with the egg and sprinkle with a little of the finely-grated parmesan you kept back to garnish with.
Bake on a lightly-greased baking tray (or use a tray lined with baking parchment) for 10 minutes until golden-brown.
Carefully remove the biscuits with a palette knife and allow to cool on a wire rack.
These are very more-ish cheesy nibbles!