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    Spicy Parmigiano-Reggiano Biscuits

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    Spicy Parmigiano-Reggiano Biscuits

    Serve with pistachio nuts and glasses of champagne for an elegant appetiser.

    • Christmas
    • Preparation time: 20 minutes
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 28 minutes to 30 minutes 30 minutes

    Makes: About 30


    • 100g plain flour
    • 100g unsalted butter
    • 1 tsp cayenne pepper
    • 125g Parmigiano-Reggiano, finely grated
    • 1 egg yolk, lightly beaten
    • Pinch of sea salt


    1. Preheat the oven to 200ºC, gas mark 6. Sift the flour into a bowl and add the butter, salt and ½ tsp of the cayenne and rub together until the mixture resembles breadcrumbs, then add 100g of the Parmigiano-Reggiano. Using your hands, form the mixture into a ball.
    2. On a lightly floured surface, roll out the dough under a sheet of baking parchment to about 5mm thick. Cut out circles using a 4cm pastry cutter, re-rolling until all the dough has been used. Place on 2 lightly oiled baking sheets, spacing out well as they will spread when cooked. Brush with the egg and sprinkle with the remaining cheese and cayenne.
    3. Bake for 8-10 minutes, checking often as they brown very quickly; they should be lightly golden. Remove from the oven and leave to cool on the baking sheets. Place on a serving plate or store in an airtight container.

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    Cook's tips

    Try this: Fudges Cheese Straws are a good alternative if you are short of time.


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