|
Tiny Parmesan Biscuits with Green Peppercorns or Kalamata Olives
Makes about 50
Ingredients:
1 cup (150g) plain flour
¼ cup (35g) self-raising flour
½ teaspoon chilli powder
125g unsalted butter, cut into cubes
3 tablespoons finely grated Parmesan cheese
2 tablespoons lemon juice
1 tablespoon Sandhurst Green Peppercorns, crushed
Or
1 tablespoon Sandhurst Pitted Kalamata Olives, chopped
Here's How:
- Place flours, chilli, butter and cheese into food processor and work until mixture resembles breadcrumbs. Work in lemon juice until mixture begins to cling together. Add peppercorns or olives. Work briefly, then turn out onto lightly floured work surface and knead until dough holds together as a ball. Roll into two logs, about 2cm in diameter, wrap in baking paper and refrigerate until firm, at least one hour.
- Preheat oven to 180°C.
- Slice chilled dough thinly and place slices on oven trays lined with baking paper. Bake 10-12 minutes, or until pale gold. Cool slightly on trays, then transfer biscuits to a wire rack until completely cooled. Store in an airtight container for up to one week, or freeze until required.
|
;return false;)
Stylish Stuffing
