These uber cheesy, oh-so buttery cheese and herb biscuits are made with parmesan for its unique tanginess. They make a really tasty nibble – although it’s impossible to stop at just one!
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Ingredients
- 150g cold unsalted butter, cubed
- 180g plain flour, plus extra for dusting
- 125g parmesan, freshly grated
- 1 tbsp freshly ground black pepper
- 1 tsp Billington’s unrefined golden caster sugar
- 1 medium free-range egg yolk, beaten with a splash of milk
To decorate
- Fresh sage leaves, thyme sprigs and rosemary sprigs
You’ll also need…
- Food processor; 2 large baking sheets lined with non-stick baking paper
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Method
- Put the butter and flour in a food processor and pulse until the mixture resembles breadcrumbs. Add the grated parmesan, black pepper and sugar, then pulse again until combined and the mixture starts to stick together and form a dough. Tip out onto a lightly floured work surface and gently work together, then shape the dough into a log. Wrap tightly, then chill for 30 minutes.
- Heat the oven to 180°C/160°C fan/gas 4. Unwrap the dough and slice into about 30 x 0.5cm thick rounds. Space out on the prepared baking sheets, then brush each with some of the egg yolk mixture. Press a sage leaf (or small thyme sprig or rosemary sprig) on top of each biscuit, then lay a sheet of baking paper over the whole baking sheet.
- Roll a rolling pin gently over the biscuits, pressing down lightly to secure the herb leaves. Peel off the baking paper, brush with more egg mixture, then chill for another 30 minutes.
- Bake the biscuits for 10-12 minutes until turning golden around the edges. Remove from the oven and leave to cool on the baking sheets. Serve with drinks as a savoury nibble.
Nutrition
- 76kcals Calories
- 5.4g (3.3g saturated) Fat
- 2.2g Protein
- 4.9g (0.2g sugars) Carbs
- 0.2g Fibre
- 0.1g Salt
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