Parmesan Biscuits for Nibbling
Originally posted on February 12, 2015
I’ve really welcomed this quiet long week-end. We’ve all been so occupied with lots of ‘family business’. Thank you everyone for the perseverance getting it all worked out and happening. Izzy, I know you fretted at not being right here in the thick of all the action, but believe me, your timely messages and cheery voice on the phone were more support that you probably know. You certainly did your bit from Melbourne, actioning a bunch of plans from there.
Now Little C is in snowy New York, catching up with high school friends and doing all her art related things, and Dad is on his amazing ski adventure. May they stay safe and well while they travel.
I cooked the plum cake again yesterday for a lunch with friends in the most charming back courtyard in Annandale. And Anzacs, of course, it being Australia Day and all.
Also, I whizzed up these parmy biscuits a few times over the Christmas holidays. I’ve made them to serve with demitasse cups of chilled gazpacho, rolled them in cumin seeds for a bit of spice, and chopped rosemary into the dough too. A bag of them even made their way to the ski slopes of Aspen! There’s really no wrong way to make them, or taste them! The nice thing is that when you’ve rolled out the dough, you just wrap the extras in some baking paper and refrigerate: then its all ready to slice onto a baking tray for next time!
1 cup (250g) plain flour
1 tablespoon cornflour or rice flour
1 ½ cup (120g) finely grated parmesan
1 teaspoon sea salt flakes
150g cold butter, chopped and 1 tablespoon milk, plus extra for brushing
Preheat oven to 180°C (355°F).
Mix flour, cornflour, parmesan and salt in a food processor and process until combined.
Gradually add the butter and with the motor running, process until the mixture resembles fine breadcrumbs.
Add fennel seeds or cumin or chopped fresh herbs and milk, and process until a dough forms.
Turn out onto a lightly floured surface and roll out to a 15cm log.
Wrap in baking paper and refrigerate for 30 minutes or until firm.
Slice into 5mm rounds and place on baking trays lined with non-stick baking paper.
Brush with extra milk if desired.
Bake for 12–15 minutes or until golden. Makes 20.