… the tried and tested are the best!
What follows is the easiest and best biscuit recipe you'll ever
use. Stand by and watch a whole batch disappear. These biscuits
will become your best friend.
Parmesan
biscuits
Makes
25-30
100g/4oz
cold unsalted butter, cut into chunks
100g/4oz
plain flour, plus extra for dusting
pinch
salt
pinch
cayenne pepper
1
heaped tsp mustard powder
50g/2oz
finely grated mature cheddar cheese
50g/2oz
finely grated Parmesan, plus extra to decorate
1
egg, beaten
Preheat
oven to 180c/160fan/Gas 4.
Place
the butter and flour into a food processor with the salt, cayenne,
mustard powder and cheeses. Process together then pulse the mixture
in short spurts until you notice the mixture coming together. It
will eventually bind without the need for egg or water. Tip the
mixture onto a sheet of cling film and use the cling film to bring it
together into a round. Chill in the fridge for at least 30 minutes.
Leaving longer will do no harm.
Lightly
flour a work surface and roll out the pastry thinly. Cut out the
biscuits in shapes to suit the occasion. Lay them on a greased or
non stick baking tray – 2cm apart. You'll need two trays.
Brush
the surface with egg and sprinkle over a little of the finely grated
Parmesan. Bake for 10 minutes or until golden brown.
Use a
palette knife to ease the biscuits off the tray and place on a rack
to cool.
They will keep for a few days – good luck with that - take
my advice and bake and freeze when there's no-one around –
otherwise the aroma from the oven will bring everyone into the
kitchen and it'll be bye bye biscuits!
Photos up next.
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