Savoury parmesan biscuits | Recipe | Sue Dyson and Roger McShane Restaurants, Wine, Travel, Opinions

Savoury parmesan biscuits

Reviewed By

Sue Dyson and Roger McShane
Country: Australia

These biscuits are very savoury and excellent with a glass of sparkling wine. There is no sugar and the flavour comes from the parmesan cheese lifted with the addition of a pinch of salt.
80 grams of plain flour
80 grams of unsalted butter cut into small cubes
25 grams grated parmesan cheese or other hard cheese
Pinch of salt
Add all ingredients to a food processor and pulse the blade to incorporate the ingredients. Don’t allow the motor to run for too long otherwise it will melt the butter too much. You want the mix to have the consistency of breadcrumbs.
Shape carefully into a long cylinder and wrap in cling film.
Place in the refrigerator for one hour to rest.
Cut ‘coins’ from the log about 5 mm thick. Place on a baking tray and cook in a 180 degree fan-forced oven for about 8 to 10 minutes, a few minutes longer may be required in an oven that isn’t fan-forced.
Cool on the tray before carefully removing.
© Sue Dyson and Roger McShane, 2012
     - Independent commentary on the Web since 1996

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