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These savoury little biscuits are the perfect accompaniment to Christmas apéritifs. For a saltier, fishy alternative, substitute the chilli here for anchovies – use a drained 25g tin.
1 large fresh red chilli
150g plain flour
140g parmesan, freshly grated
140g unsalted butter, chilled and cubed
A pinch cayenne pepper
1 egg, beaten
1 tbsp sesame seeds
1 tbsp poppy seeds
Here’s a dish where the aperitif theme could happily play on as you begin to eat. It being Christmas, a glass of champagne never goes amiss.
Typical values per serving:
This recipe was first published in December 2008.