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.
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.
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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