You know that moment when you open the oven door and you get a big waft of heat and then that cheesy aroma fills the room and you marvel at your newest creation sitting picturesquely on the counter. Then you think, oh I’ll have just one. So you grab one, pop it in your mouth and your eyes close as you savour that freshly baked morsel of heaven. And you think, hell I’m good!
Well, this sequence of events happened with these Parmesan biscuits. So I ate one. And another one. And then another. And 17 biscuits later, I found enough restraint to stop.
I can’t help but think of christmas every-time I look at these. They’re just that perfect nibble that you would have to make a million of because they disappear so fast. And yes christmas has just passed blah blah! But I love christmas time and I miss it already.
I really can’t praise these biscuits enough. They’re flakey, buttery and crisp. And we all have The Good Cook to thank for it. I absolutely adore Simon Hopkinson’s programme, everything he makes I want to then dash into my kitchen to make it too. Within about 10 minutes of watching Simon make these ridiculously easy biscuits, I was in my kitchen, rummaging through my fridge, hoping that I had enough cheese.
Ingredients – Recipe from The Good Cook (Makes about 30 biscuits)
- 100g cold unsalted butter, cut into chunks
- 100g plain flour, plus extra for flouring
- pinch salt
- pinch cayenne pepper
- 1 heaped tsp mustard powder
- 50g oz finely grated mature cheddar
- 50g oz finely grated parmesan, plus a little extra
- 1 egg, beaten
Processor Method: Place the butter, flour, salt, cayenne powder, mustard powder and cheeses into the processor. Process until the mixture begins to come together and then pulse gently until it forms a ball. Wrap the pastry up in cling film and chill in the fridge for 30 minutes.
By Hand Method: Place the butter, flour, salt, cayenne powder, mustard powder and cheeses into a bowl and gently rub in the butter using your fingertips. Once the mixture resembles breadcrumbs, begin to gather them in the bowl using your hands. After a couple of minutes the crumbs will come together into a ball. Wrap this in cling film and chill in the fridge for 30 minutes.
Preheat the oven to 180 degrees C. Flour your work surface and roll out the pastry to about 1/2 cm. Cut your biscuits to the desired shape. I went for squares and tried to get them as uniform as possible. Transfer them onto a greased baking tray (or a non-stick) about 2 cm apart. I used a palette knife for this. Brush the surface of the biscuits with beaten egg and grate some more parmesan on top. Bake for about 10 minutes. Lift the biscuits off the tray using a palette knife and place on a cooling rack.