Paul Hollywood's Gruyère biscuits
Skill level: Easy peasy
Costs: Cheap as chips
Invite the girls round for a glass of wine and impress them with these savoury, salty and delicious Gruyère biscuits from Great British Bake Off judge Paul Hollywood
- 75g plain flour
- 75g cold unsalted
- 75g Gruyère cheese, grated
- Sea salt and freshly
- Ground black pepper
- Butter, cubed, plus extra for greasing
These biscuits are a perfect savoury, salty contrast and are great to eat as a snack when you're treating yourself to a glass of wine
- Sift the flour and a large pinch of salt into a bowl or food processor. Add the butter and rub in lightly with your fingertips, (alternatively use a food processor) until the mixture resembles breadcrumbs.
- Add the cheese to the mixture and bring it together with your hands until it creates a soft dough. Wrap the dough in cling film and chill for 30 minutes.
- Heat your oven to 200˚C/425˚F/Gas Mark 7 and lightly butter 2 baking sheets or line with baking parchment.
- Put the dough onto a lightly floured surface and roll it out to a 5mm thickness. Using a 5cm biscuit cutter, cut out rounds and put them on the prepared baking sheets, leaving plenty of room for spreading.
- Bake for 10 minutes or so, until spread out and lightly browned at the edges – these biscuits brown very quickly, so be sure to keep an eye on them.
- Grind some salt and pepper over them and leave on the baking trays for a few minutes to firm up slightly, then slide onto a wire rack. Leave to cool.
- Store the biscuits between layers of baking parchment in an airtight container and they will keep for a couple of days.