1tbspgrated Parmesan cheese to sprinkle before baking
Instructions
Beat together the cheese, butter and flour in a bowl with a wooden spoon, or blend in a food processor for 3-4 minutes, or until it forms a dough.
Shape and roll the mixture into a sausage shape roughly 4- 5cm in diameter. Wrap in a square of aluminium foil, baking parchment or clingfilm. Chill in the fridge or freezer for about 1 hour, or until firm.
Preheat the oven to 190°C, gas mark 5. Line several baking sheets with non-stick baking parchment. Slice very thin discs about 5mm thick, from the chilled (or defrosted if frozen ) dough, and arrange on the baking sheets.
Dust with a touch of cayenne or sprinkle with cumin or poppy seeds, then bake for 6-8 minutes, until pale golden and slightly puffed. Cool on a wire rack.
Notes
Tip: You can ring the changes with different hard cheeses. Smoked cheddar gives a lovely flavour and Double Gloucester a deeper coloured biscuit.