FRIDAY BAKING
Parmesan, Rosemary and Caraway Seed Biscuits.
These crisp, melt-in-the-mouth cheesy biscuits are super-easy to put together and are perfect served with pre-dinner drinks
125 grams butter, at room temperature
1 tablespoon icing sugar
1 teaspoon each ground cumin and smoked paprika
80 grams grated sharp cheddar cheese
50 grams grated parmesan cheese
1 tablespoon very finely chopped rosemary
2 teaspoons caraway seeds
110 grams plain flour 50 grams cornflour good pinch of sea salt 1 egg, beaten sprigs of rosemary sea salt
Line 2 flat baking trays with baking paper.
Preheat the oven to 160°C fan bake.
Beat the butter, icing sugar, cumin and smoked paprika until light and pale. Add all the remaining ingredients and mix to form a dough. Tip on to a large sheet of baking paper and cover with a second sheet. Roll out to ½cm thick then chill until firm.
Cut into squares and place on the prepared baking trays. Brush with egg wash; scatter over the rosemary then a sprinkle of salt. Bake for 16 minutes, or until a good golden colour. Cool and store in an airtight container for 2 days.