Parmesan & sweet paprika biscuits
These delicate mouthfuls bring the classic cheese biscuit right up to date. They are smoky, dry and moreish and go perfectly with a glass of Prosecco. Be careful not to overcook them, or they may taste bitter.
Makes
Around 40
Preparation time:
15 Minutes
Cooking time:
8 Minutes
Ingredients
- 125g Parmesan cheese, finely grated
- 125g chilled butter, cut into small cubes
- 125g plain flour, plus extra for dusting
- 2 tsp sweet paprika
- 2 tsp Dijon mustard
- 1/2 teaspoon sea salt
- freshly ground black pepper
- 4.5cm plain cookie cutter
- 2 baking sheets
- baking parchment
Method
Put all the ingredients in a food processor and process briefly until the mixture forms a dough ball. Wrap the dough in baking parchment and chill in the fridge for one hour.
Preheat the oven to 200C (400F) Gas 6.
Dust the work surface and a rolling pin with flour and roll out the dough to approximately 5mm thick. Using a 4.5cm plain cookie cutter, stamp out 40 biscuits and put them on baking sheets. Bake in the preheated oven for eight minutes, checking after six minutes to make sure the biscuits are not darkening in colour.
Remove from the oven, leave for a couple of minutes, then very carefully lift the biscuits onto a wire rack to cool and crisp up before serving.
