Parmesan Biscuits


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I’ve written previously about my lazy approach to pre-dinner nibbles.  After a brief reinvigoration of my nibbles menu which resulted in some lucky diners receiving cheese soufflé bites, I have sadly returned to my staple of crisps, and if you’re lucky some form of dip (usually hummus) and maybe some crudites if I’m in a healthy mood.

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A visit to a lovely girlfriend’s house last week for a girls dinner party inspired me to up my game once again though.

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She made the most incredible parmesan biscuits for us to indulge in and I can’t tell you how good they were with a glass of icy cold rosé.

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I think the best way to describe them is as a grown up cheese straw – cheesy, deeply savoury and with a hint of rosemary.  They completely melt in the mouth and you’ll be craving another as soon as you’ve finished.  Thankfully she very kindly shared the recipe – thanks Becca!

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Let’s be honest though.  Even if these had been completely sensational I wouldn’t have been rushing to the kitchen had the recipe not been super easy.  From weighing and measuring to removing from the oven, they take a little over 30 minutes (and that includes 10 minutes in the oven).  They also taste just as good a few days after as long as you keep them in an air tight container, so no last minute panicky nibble making at 7:30pm just before your guests arrive!  Enjoy!

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Parmesan Biscuits

Adapted from Jill Dupleix’s recipe
Makes about 30 4cm biscuits

100g butter chilled
150g plain flour
80g parmesan cheese, grated
1/2 teaspoon sea salt
Freshly ground black pepper
Pinch paprika (not smoked)
1 tablespoon iced water
1 egg, beaten
1 small sprig rosemary

To make:
  1. Pre-heat the oven to 180ºc/160ºc fan/350ºf.  Line a baking tray with non stick paper.
  2. Cut the butter into small dice and put into a food processor together with the flour, cheese, salt, black pepper, and paprika.  Whizz until sandy.  Add the iced water and whizz until the dough clumps together (if it looks dry, add a little extra water).
  3. Tip out onto a floured surface and form into a ball.  Roll to just over 0.5cm thick and cut into 4cm rounds.  Place on your baking tray then brush with the beaten egg.  Roughly chop the rosemary leaves and decorate each biscuit with a few pieces.
  4. Bake in the oven for 10-12 minutes until golden and delicious.  Transfer to a wire rack to cool then either eat immediately or store in an air tight container for up to 1 week.

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