10 December 2013

Parmesan Crisps

These are the perfect little biscuit at this time of year. Good with dip or a cheese plate, delicious enough to eat on their own. And easy to make!

100g butter
100g plain flour
pinch salt
pinch cayenne
1 tsp mustard powder
50g grated fresh Parmesan cheese
50g grated mature cheddar cheese
1 egg, beaten
50g extra grated Parmesan

Put all ingredients into a food processor and process. The mixture will start to resemble crumbs and look quite dry, don't worry, keep processing until it comes together in a ball. Turn out onto a piece of clingwrap. Gently shape into a ball, wrap in the clingwrap and rest 30 minutes in the fridge.

When the dough is rested remove it from the fridge and flatten into a disc about the size of a saucer. Slice the dough in half through the centre, like you would cut a cake.

Take one half and roll out to a square about 6mm thick. Trim the edges.  Brush the cheese pastry with the beaten egg. Sprinkle generously with the extra Parmesan. Cut into small rectangles. Place on a baking paper lined biscuit tray. Repeat with the other half of the dough. Bake in a moderate oven 10 minutes, checking after 8 to make sure the cheese topping isn't burning. Remove from the oven and cool on cake racks.

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