Parmesan Biscuits

Photo: flickr user neys

Ingredients

75 grams parmesan freshly grated

50 grams butter cut into small pieces

generous pinch of english mustard powder

1 salt and freshly ground black pepper

1 little extra parmesan to sprinkle

Put all the measured ingredients into the processor with some salt and pepper and blend until everything comes together.

Chill if necessary but usually you can roll out the pastry immediately.

Roll out very thinly stamp into very small rounds about 25mm in diameter.

Sprinkle the top of the biscuits with the extra parmesan and arrange on lift off paper nn a baking sheet.

Slide onto the grid shelf on the door of the roasting oven with the cold plain shelf on the second set of runners.

Watch like a hawk as they take an amazingly short time to bake.

Check after 3 to 4 minutes.

Cool and enjoy!

Wonderful to go with drinks or soup as a starter. They are a bit fiddly to make so give yourself time and you need to be in a patient mood.

Makes 50 to 60 tiny biscuits

50.0 servings

Tuesday, December 22, 2009 - 12:24am

Anonymous