Seeded Parmesan biscuits
Skill level: Easy peasy
- 100g plain flour
- 100g unsalted butter
- Pinch of salt
- Pinch of cayenne pepper
- 100g Parmesan, finely grated
- 1 med egg, beaten, for glaze
- 1tbsp poppy seeds
- 1tbsp sesame seeds
- 2 baking sheets, lined with baking parchment
Finely chopped nuts can be used instead of seeds
- Set the oven to 180°C/350°F/Gas Mark 4. Tip the flour, butter, salt and cayenne pepper into a food processor and add most of the Parmesan. Whizz until the ingredients just bind together — if the dough feels very soft, wrap it in a freezer bag and chill in the fridge until it’s firm enough to handle.
- Roll the dough out thinly, cut it into 3 x 7cm (1¼ x 2¾in) rectangles and put them on baking sheets. Chill for 10 mins before cooking.
- Brush with egg glaze and sprinkle seeds over one half of each biscuit, using poppy seeds on about half of the biscuits and sesame seeds on the rest.
- Bake the biscuits for 10-15 mins, until they’re lightly golden, swapping around the trays in the oven if necessary.
- Remove the biscuits from the oven and leave them to cool on the baking sheets for a few minutes, then transfer them to wire racks to cool completely. They’ll keep for up to a week in an airtight container.
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Nutritional information per portion
- Calories 56(kcal)
- Fat 2.5g
- Saturates 0.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.