PARMESAN COOKIES

INGREDIENTS

• 100 g cold unsalted butter, cut into chunks (3½ oz)

• 100 g plain flour, plus extra for flouring (3½ oz)

• 100 g grated Parmesan cheese.(I use Parmigiano Reggiano) (3½ oz)

• 1 medium egg beaten

• salt and black pepper to taste

• fresh rosemary & thyme leaves finey chopped (optional)

INSTRUCTIONS

1 In a stand mixer over medium-low speed, mix together butter, flour and parmesan, until finely crumbly.

2 Add optional fresh chopped herbs, season with salt & pepper to taste, and knead until you form a dough.

3 Divide the dough in two, and roll each part into an uniform log, about 3cm / 1¼ inches in diameter.

4 Wrap the 2 cylinders into cling film, and refrigerate for 30 mins.

5 Preheat the oven to 180°C ( 350°F), meanwhile cut each log into 1cm thick rounds.

6 Arrange the cookies on a baking tray lined with baking parchment.

7 Brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan. Bake for 10 minutes, or until the cookies are crunchy and golden on top.

8 Allow to cool on a baking rack, and serve.

9 Store in an airtight container, in the fridge, for up to 1 week.

RECIPE NOTES

*100gr is roughly 1/2 US cup, so you can simply use 1/2 cup of each ingredient (but best double up, these cookies disappear quickly!)

*Cookies can be made and stored in an airtight container for up to 1 weeks or lined on a baking tray and frozen individually.

*Unbaked dough can also be wrapped airtight and then frozen, then defrost for 10 minutes at room temperature and slice with a sharp knife.