I made these many years ago and many many times, however have only just found the old hand written recipe. I can’t quite remember where I got the recipe but it has flour on the paper and in parts the paper has gone transparent from the melted butter. The perfect way to tell its a good recipe, it’s been used many times.
These Parmesan Cheese Biscuits are such a tasty (and yet so easy) treat to make for either a cheese platter with a bit of flair or simply to have in your pantry as snacks, or better still pop them in the school lunch box!
They are a golden and buttery, yummy cheesy parmesan biscuit that will be a hit with everyone in your family.
125g Soft Butter (Salted or Unsalted depending on your taste)
175g Plain Flour (White or Wholemeal depending on your preference)
100g Grated or Shaved Parmesan Cheese
Place all ingredients into the bowl of a food processor and blitz until a soft golden dough ball starts to come together. If you don’t have a food processor, you could use a hand mixer, a stand mixer or good old elbow grease and a wooden spoon.
Turn the dough onto a gently floured surface (not too much flour or your biscuits will be very dry) and knead for 2 – 3 minutes until the dough is a beautifully smooth ball.
Divide the dough ball into two equal parts and set one aside.
Form one of the dough balls into a cylinder shape – aim for very flat ends and make the cylinder as even as possible all along.
Wrap the cylinder tightly in cling wrap and pop into the fridge for at least half an hour for the dough to become firmer (the butter will harden allowing the cylinder to hold its shape better).
Repeat Step 3 with the second half of the dough.
While the dough is chilling, pre-heat your oven to 180 – 185 degrees celcius (reduce by 10 degrees if you have a fan forced oven).
Once the dough is nice and firm, remove the cling wrap and using a large knife (run it under hot water and then dry on a tea towel between cuts) cut the dough log into 1.5cm rounds.
Place each round onto a biscuit tray on sheets of baking paper.
The biscuits should not spread too much during cooking but allow a little room between each just in case.
Cook for 15 – 20 minutes or until the edges are a beautiful golden brown. Remove from the oven and place on a cooling rack until cool.
Serve warm or cold – on their own or with a lovely soft, gooey cheese and a fruit paste.
Or serve them alongside soup (delicious dippers) or crumble over a salad like a crouton.