Parmesan bites

Step by Step

Step 1

If the cheese is in one piece, cut into chunks and whizz in a food processor until fine. (If using grated, put it straight into the food processor bowl.) Add all the other ingredients, except the egg and seeds, then whizz until the mixture comes together like pastry, and is smooth, stiff and well mixed. Do not add liquid.

Step 2

Move the dough onto a work surface and form into two neat cylinders – about 3-4cm in diameter, 25cm long. Cover and chill until firm, about 1 hour. If leaving overnight, wrap loosely in baking parchment.

Step 3

Put a piece of foil onto the work surface (for easy clean-up). Place the first cylinder onto the foil and brush the egg generously over the sides (not the ends). Sprinkle the sides generously with seeds, roll around to cover completely, then transfer to a board or plate. Repeat with the second cylinder. Chill for at least 1 hour more until firm. If leaving overnight, wrap lightly with the parchment.

Step 4

Line 2 baking sheets with baking parchment. Unwrap the cylinders, slice into 1cm discs and place on baking sheets, well spaced. Bake at 180ºC, gas mark 4. If you preheat your oven, allow 16-18 minutes; if not (and you don’t have to) allow 18-20 minutes. Rotate the sheets halfway if not browning evenly. The biscuits are done when they’re a dark gold colour all over – darker than pastry. Do not undercook. Cool on a wire rack

Ingredient

Plain flour

160 grams 0.35 lbs
Butter

150 grams 0.33 lbs
Parmigiano reggiano

150 grams 0.33 lbs
Fine sea salt

0.75 tsp 0.75 tsp
Ground black pepper

0.25 tsp 0.25 tsp
Poppy seeds

3 tbsp 1.5 fl. ozs
Cayenne pepper

0.25 tsp 0.25 tsp
Waitrose medium british blacktail egg

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Parmesan bites

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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