Rich Parmesan Cheese Biscuits (Recipe)

From Cake and Bake Show

Rich Parmesan Cheese Biscuits (Recipe)

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Rich Parmesan Cheese Biscuits (Recipe)

From Cake and Bake Show

£0.00

Ingredients
150g plain flour
75g fine oatmeal or cornmeal
A generous pinch of salt
1 tsp baking powder
110g butter
40g Parmesan cheese, freshly grated
1 tsp dried oregano
A good pinch of coarsely ground black pepper
Cayenne pepper, sesame seeds, poppy seeds

Prep 20 mins cook 30 mins MAKES AROUND 40 BISCUITS

1 Preheat the oven to 200°C/180°C fan oven/gas mark 6. Line two baking sheets with baking parchment.
2 Put the flour, oatmeal or cornmeal, salt and baking powder into a bowl. Rub in the butter to make fine breadcrumbs (you can also do this stage in a food processor).
3 Add the cheese, oregano and black pepper and stir in (or whiz it again). Stir in 2-3 tbsp cold water (or tip into a bowl if you’ve used a processor). Work the mixture together with your hands to make a dough that’s pliable, but not soft. Wrap and chill for 10 minutes.
4 Roll out half the dough on a floured surface to about 4mm thick and cut about 20 biscuits of whatever shape you prefer (we used a 3cm star cutter and 3cm and 5cm round cutters). Do the same with the remaining dough. Sprinkle the stars with cayenne pepper, then roll the small round biscuits in poppy seeds and the large biscuits in sesame seeds.
5 Cook the biscuits in batches. Place half on the prepared baking sheets and bake for about 5 minutes, then reduce the heat to 170ºC/150ºC fan oven/gas mark 3 and continue for a further 10 minutes or until crisp and just colouring at the edges. Cool on racks. Repeat for remaining biscuits. Store in an airtight container for up to five days, or wrap well in clingfilm and freeze for up to a month. Allow 1 hour to thaw before serving.

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