These crisp, melt-in-the-mouth cheesy biscuits are super-easy to put together and are perfect served with pre-dinner drinks.
Serves: : Makes 24
INGREDIENTS
125 grams butter, at room temperature
1 tablespoon icing sugar
1 teaspoon each ground cumin and smoked paprika
80 grams grated sharp cheddar cheese
50 grams grated parmesan cheese
1 tablespoon very finely chopped rosemary
2 teaspoons caraway seeds
110 grams plain flour
50 grams cornflour
good pinch of sea salt
To bake
1 egg, beaten
sprigs of rosemary
sea salt
METHOD
Equipment: Line 2 flat baking trays with baking paper.
Preheat the oven to 160°C fan bake.
Beat the butter, icing sugar, cumin and smoked paprika until light and pale. Add all the remaining ingredients and mix to form a dough. Tip on to a large sheet of baking paper and cover with a second sheet. Roll out to ½cm thick then chill until firm.
To bake: Cut into squares and place on the prepared baking trays. Brush with egg wash; scatter over the rosemary then a sprinkle of salt.
Bake for 16 minutes, or until a good golden colour. Cool and store in an airtight container for 2 days. Makes about 24
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