Parmesan Biscuits

These delicious snacks won't last long and you'll find yourself making them time and again. They make a great gift and are good any time of day. I particularly like them with cranberry sauce. That mix of sweet and savoury is yummy.
They are easy to make but the temperature of your kitchen will make a difference to how easy it is to work the dough. In a very warm kitchen the dough can be pretty sticky, try not to add too much flour when you're rolling the mix. Use all your ingredients at room temperature. Makes around 30 biscuits.
Pre-heat the oven to 170C, bake for 10 minutes.


Ingredients
2oz/60g plain flour
2oz/60g butter
2oz/60g strong cheddar, grated
2oz/60g parmesan, grated
1/2 - 1 tsp freshly ground pepper

 Method
Rub the butter into the flour until you get a breadcrumb consistency. Add the grated cheeses and ground pepper, stir then bring together into a dough.
I like to roll out half the mix at a time, it makes it easier to work and to use a 4cm pastry cutter. With this recipe you can re-use and roll every last bit of dough. Roll the dough as thinly as you can.
Use parchment paper on a baking tray to ensure the biscuits don't stick. Bake for 10 minutes at just above the middle of the oven and the biscuits should be golden brown. If you are using a fan assist oven you can do the whole batch in one go but you may need to reduce the cooking time by a minute or two so keep an eye on them. Cool on a wire rack and store in an airtight tin.

You can use other cheeses than parmesan and cheddar but those two work best. Also, because the fat content of cheese varies you may need to experiment with the cooking time and quantities if you use different cheese.

These are not a low cholesterol or low calorie snack but they are worth every mouthful if you want something different for a savoury treat.