Parmesan aperitive biscuits
Parmesan aperitive biscuits are wonderful for this summer season. They are made with minimal effort, but maximum flavour. These savoury biscuits are amazing with a glass of wine or your favourite beverage.
Parmesan cheese adds on that extra flavour, but you can also substitute parmesan for Pecorino, at least 18-month aged Gouda or Comte.
Once you make a dough you can bake it after an hour of chilling in the fridge or you can freeze dough logs and bake them anytime.
It is important to have a very useful tool (when preparing mini appetizers) - a mini cookie cutter.
You can also be creative with a decoration – you can use any kind of seeds. We like to use poppy seeds or black sesame seeds.
Ingredients
100g all-purpose flour
100g soft butter
120g freshly grated parmesan cheese
1 egg
Extra – mini cookie cutter
Optional – sesame seeds, fresh thyme or rosemary
Directions
1. In a medium sized bowl combine flour with parmesan.
2. Add soft butter cut in cubes and mix with flour with your hands.
3. Add an egg and knead by hand.
Knead for couple of minutes. If the dough gets too sticky add little bit of flour.
4. Wrap in a foil and put into the fridge for half an hour.
Preheat oven to 180 degrees.
5. Flour the surface and roll the dough.
6. Cut out the shapes. Sprinkle with herbs or some sesame seeds if desired.
Bake for 10 – 15 mins, depending on the size of the cookie. It is better to check after 10 mins. Cookies should have a golden-brown colour.
