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These savoury biscuits are the perfect accompaniment to Christmas drinks. They're also very easy to make and can be prepared in advance and frozen or cooked and kept in an airtight container for up to 1 week.
1 large fresh red chilli
150g plain flour
140g Parmigiano Reggiano, freshly grated
140g unsalted butter, chilled and cubed
A pinch cayenne pepper
1 egg, beaten
1 tbsp sesame seeds
1 tbsp poppy seeds
For something different, substitute the chilli for anchovies – use a 25g tin, drained. Omit step 1, and add the anchovies in place of the chilli in step 2.
Typical values per serving:
This recipe was first published in December 2008.