Preparation Time: 30 mins
Cooking Time: 8 mins
Serves: makes about 70
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These melt-in-the mouth, buttery biscuits are everyone's favourite. Eat on their own, or cover with a topping: e.g. pieces of baby mozzarella, slices of cherry tomato and a dribble of pesto. But eat them soon if you use a topping or they will crumble. If serving plain, warm them through in the oven at 180°C, set to Bake, rack position C. There is no liquid in the recipe, so the dough can be re-rolled many times. The biscuits will not shrink or distort when baked.
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Ingredients
- 125g (4½ oz) strong white flour, plus some for dusting
- 110g (4oz) salted butter, chilled and cut into pieces
- 100g (3½ oz) grated Parmesan cheese
You will need a 4cm (1½ inch) cookie cutter.
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Method
- Preheat oven 160ºC, set to Convection, rack positions C.
- Place all ingredients in a food processor, pulse and whiz until the mixture clogs round the blades. With hands dusted with flour, form the dough into two small balls, wrap in clingfilm and chill.
- When ready to bake, take out of the fridge for a short while to soften slightly, roll out and cut into discs. These should each
- weigh about 8g (less than ¼ oz).
- Set on the baking sheet(s), well spaced out as they spread, and prick with a fork. Bake for about
- 8 minutes. Watch! Their high fat content makes them prone to burning. Cool on a rack.
These can be stored in an air-tight container in a cool place for a day.
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