It's about forty days till Christmas and I have been making baking plans in my mind. Somewhere in a magazine, I can't find where, I saw some lovely cheesy biscuits cut into star shapes. I might just add some savoury biscuits to my gifts this year.
Well, I needed to have a trial run and a taste test. This is batch #1, Nigellla's Parmesan Shortbread. Four ingredients, a quick mix, 45 minutes in the fridge, 15 in the oven and they are done.
You can mix the dough in a processor, but it took all of 2 minutes to do it by hand. Half the batch made 12 biscuits, so you can bank on 24 altogether. I think I will freeze the sliced raw dough and then I just have to cook whatever I need on the day.
I prefer to grate the Parmesan myself, with my nifty micro-plane grater.
For once, I can taste the things I've cooked. These are short, but not too crumbly and nicely cheesy. They are a good base for adding a little mustard, chilli or any herbs you fancy. Oh, maybe some chopped nuts would be nice too. I fancy these would the perfect accompaniment for a Christmas glass of bubbly!!
Parmesan Shortbread makes 24-ish
- 150g plain flour
- 100g soft unsalted butter cut into cubes
- 75g Parmesan, grated
- 1 egg yolk
Put all the ingredients into a bowl and rub the butter in.
A dough will form, knead very lightly and then divide into two equal portions.
I prefer foil lined with baking paper, but clingwrap is what Nigella uses here. Using half the dough, roll into a cylinder with a diameter of about 3cm, and it will be about 12cm long. Flatten the ends a little. Roll up and seal tightly, twisting the ends to make a cracker shape. Do the same for the other half.
Refrigerate for 45 minutes. Preheat the oven to 180*C and line a tray.
Unroll the dough and cut 1cm slices. Lay the slices on the tray and bake for 15-20 minutes, turning the tray halfway through.
You want a pale golden colour around the edges. Cool on a rack and store in an airtight container.
You can freeze any leftover dough and thaw gently in the fridge before using.