Parmesan Biscuits

Parmesan Biscuits

Canapes / hors d’oeurves to serve with drinks…. Delicious, bite sized morsels that go well with drinks and don’t turn you into a kitchen slave – translation, they take 15 minutes to make!

Perfect for a summer‘s evening, sitting on a terrace, sipping cocktails with friends while the sun sets, I do paint a pretty picture now don’t I.

These Parmesan Biscuits are perfect as they are a little salty and have a kick of black pepper which nicely offsets the sweetness of a drink.

This is a slight adaptation of The Cook’s Companion recipe, I have reduced the salt by 1/4 and the cooking time by 3 minutes.

ERIKA ALLISTON – Food Blog: PARMESAN BISCUITS

Makes about 24

• 110 g (1 cup) grated Parmgiano-Reggiano cheese
• 55 g (2 oz or 1/2 stick) butter, softened
• 85 g (2/3 cup) all-purpose flour
• 1 large egg yolk
• 1 teaspoon ground black pepper (1/2 for dough, 1/2 for decoration)
• 3/4 teaspoon sea salt or kosher salt

Directions:

1. Combine Parmesan and butter in a  food processor.
2. Add flour, egg yolk, 1/2 teaspoon black pepper. Mix well.
3. Roll into a 15cm long log, wrap in plastic, refrigerate for 1hr
4. Pre-heat oven to 180°C/(350°F)
5. Cut log into 1/2cm thick rounds, place 2cm apart on a baking sheet
6. Sprinkle each with salt & remaining black pepper
7. Bake for 11 minutes, or until golden