50th Edition Parmesan Biscuits

Parmesan Cheese Sablés

To make about 25, using a 10cm shaped cutters

This is a foolproof cheese biscuit recipe. I made these with 5 and 0 cutters to celebrate the 50th edition of http://www.housing-technology.com at our 7th Annual Conference. I made loads but should have made more as they were quite popular. I also made ’21’ shapes for our son Tom’s recent birthday celebration and also ’18’ shapes for my niece Ellen’s birthday too. Lots of celebrations chez Grant at the moment.

These little biscuits are great with Champagne and I also love them with a good dry Martini http://cookupaparty.co.uk/how-to-make-the-perfect-martini.

 RECIPE

100g plain flour

Pinch each of salt, black pepper and cayenne

1/2 tsp dry mustard powder

90g unsalted butter

90g grated Parmesan or Grana Padano

1 egg beaten to glaze Small handful of poppy seeds or sesame seeds

 Method

1. Sift flour into a bowl or food processor and add the salt, pepper, cayenne and mustard powder.

2. Add the butter and rub in or blend until it resembles fine breadcrumbs.

3. Add the cheese and mix the dough together until smooth. If should be soft and pliable.

4. Chill for 30 minutes, and then turn out onto a floured surface.

5. Pre-heat the oven to 190C/385F/Gas 5. Gently roll out to a thickness of 1cm. Using a round or heart-shaped cutter, press out the shapes and brush with the egg glaze.

6. Sprinkle with poppy seeds or sesame seeds and place on a flat baking sheet. Bake for approx 12-15 minutes until the biscuits are golden brown, and cool on a wire rack

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