Fennel and Parmesan Biscuits

I love cheese biscuits, they have to be one of my favourite snacks, I’m always trying new recipes, just in case I come across something extra special.  Well, I think I may have found it.   Some of the problems I have come across in the past with these recipes is not enough cheese, or the cheese being over powered by another ingredient, or the biscuit is too crumbly.

For me this recipe hits all the right notes – a great cheesy flavour, good texture and the fennel just gives it that extra lift.  The recipe is from Donna Hay Magazine Aug/Sept 09

Fennel and Parmesan Biscuits

1 cup plain flour
1 tablespoon cornflour
1 1/2 cups finely grated parmesan
1 teaspoon sea salt flakes
150g cold butter, chopped
2 teaspoons fennel seeds, plus extra for sprinkling
1 tablespoon milk, plus extra, for brushing

Place the flour, cornflour, parmesan and salt in the bowl of a food processor and process until combined.  Gradually add the butter and with the motor running, process until the mixture resembles fine breadcrumbs. 

Add the fennel seeds and milk and process until a dough forms.  Turn out onto a lightly floured surface and roll out to a 15cm log.  Wrap in plastic wrap and refrigerate for 30 minutes or until firm.

Preheat oven to 180c.

Slice into 5mm rounds and place on baking trays lined with non-stick baking paper.  Brush with extra milk and sprinkle with extra fennel seeds.  Bake for 12-15 minutes or until golden.


1 Comment »

  1. Anna Said:

    Kerry, that looks sooo good! Summer is such a long way away for us here in the UK and that looks so summery! 🙂

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