Parmesan biscuits

Starter: serves 8. Total time: 1 hour plus overnight chilling

Annie Bell
Saturday 16 December 2000 01:00 GMT
Comments

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

Cheese straws and biscuits have an enduring appeal and are accommodating enough to ward off the more serious pangs of hunger. Make these in whatever size and shape takes your fancy, you could also use them as the base for a sliver of cheese and chutney, or even roasted strips of pepper.

100g unsalted butter
50g freshly grated Parmesan
100g plain flour
50g ground almonds
big pinch of cayenne pepper
sea salt

Blend all the ingredients in a bowl or a food processor, wrap in clingfilm and chill for 1 hour (or overnight). Heat the oven to 140 fan oven/150 C or 300 F electric oven/Gas Mark 2. Lightly flour a worksurface, roll the dough to a 2-5mm thickness, and cut out with a biscuit cutter depending on what size you want them. Only roll the dough twice at most as it tends to toughen beyond that. Lay the biscuits on a baking sheet and cook for 30-35 minutes until a uniform light gold. Allow them to cool, and store in any airtight container.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in