Nibbles with a Cheesy Crunch
Preheat the oven to 180ºC
- 200g all plain flour
- ¼ level teaspoon cayenne
- ¼ level teaspoon dry mustard powder
- 150g butter, cut in cubes
- 100g Parmesan cheese, grated*
- 1 medium egg, separated
- Pinch of salt
- Poppy & sesame seeds
Sift the flour, cayenne, mustard & a good pinch of salt into a large bowl. Rub in the butter and then mix in the cheese.Add the egg yolk & 2 tablespoons of water mix until it all comes together, and then knead by hand until smooth.Form into an oblong and cover with food wrap and chill for 30 minutes.Roll out about ⅓ of the dough to 3mm thick between two layers of food wrap.Using the wrap saves using extra flour for rolling.The extra flour prevents crispness.Use small pastry cutters to cut into stars, crescents or circles.Place on baking sheets.Lightly beat the egg white and coat the top of each biscuit.Sprinkle one third with poppy seeds, one third with sesame seeds and leave the remainder plain.**Bake for 12-14 minutes, then transfer to a wire rack and leave to cool.
Store in an airtight container. Yield about 50 small biscuits
*If you prefer use half and half Extra Mature Cheddar & Parmesan cheese.
** As an alternative brush some with Bovril or Marmite instead of egg white.