Due to poor planning on my part these Parmesan, chilli and rosemary biscuits from Jo Wheatley’s fabulous book Home Baking don’t look like a show stopping Christmas post to end 2014 on but they are certainly very moorish and would make an excellent addition to the Christmas buffet table or as part of a hamper. They are supremely cheesey and almost like a savoury shortbread in texture. All that’s left for me to say is eat, drink and be merry this festive season and I will see you in 2015 with more recipes and photos.
Parmesan, Chilli and Rosemary Biscuits
100g unsalted butter, softened
100g Parmesan, finely grated
1 large egg
150g white spelt or plain flour
25g polenta/fine cornmeal
pinch of dried rosemary
pinch of dried chilli flakes
Weigh the butter into the bowl of a food processor and add the grated Parmesan and blitz to combine. Add in the egg and pulse until combined.
Add the flour, polenta, rosemary and chilli and pulse in the machine until the mixture begins to form a ball.
Turn out onto a lightly floured work surface and bring together into a sausage shape, 3cm in diameter. Wrap well with cling film and chill in the fridge for 30 minutes.
Slice into 1cm thick rounds and place on a baking tray lined with parchment. Chill again for at least half an hour while you preheat the oven to 170c or gas mark 3.
Bake the biscuits on the middle shelf for 15-18 minutes. Transfer to a wire rack to cool.
These biscuits will keep for up to a week in an airtight container.