Cheese and wal­nut bis­cuits

Australian Women’s Weekly NZ - - EXCLUSIVE EXTRACT -

MAKES 40 PREP AND COOK TIME 30 MIN­UTES (+ CHILLING TIME)

⅓ cup (35g) wal­nuts 125g but­ter, chopped ½ cup (60g) grated vin­tage ched­dar cheese ⅔ cup (50g) finely grated parme­san 1 cup (150g) plain flour 1½ ta­ble­spoons white se­same seeds, toasted 1½ ta­ble­spoons black se­same seeds 1 Us­ing the pulse but­ton on a small food pro­ces­sor or the chop­per bowl at­tach­ment of a stick mixer, process wal­nuts un­til finely ground. 2 Put the but­ter, cheeses and flour into a food pro­ces­sor and, us­ing the pulse but­ton, process un­til the in­gre­di­ents just come to­gether. Re­move dough, shape into two logs about 20cm long and 3cm wide. 3 Scat­ter half the wal­nuts and white se­same seeds over a sheet of bak­ing pa­per; re­peat with re­main­ing wal­nuts and black se­same seeds on a sec­ond sheet of pa­per. Roll one log in each mix­ture then roll up in pa­per. Re­frig­er­ate for 1 hour. 4 Pre­heat the oven to 180°C (160°C fan-forced). Line two oven trays with bak­ing pa­per. 5 Cut logs into 1cm slices. Place slices on trays. Bake for 15 min­utes or un­til golden. Trans­fer to wire racks to cool. Suit­able to freeze. Not suit­able to mi­crowave.

TEST KITCHEN TIP

Bis­cuits will keep in an air­tight con­tainer in the fridge for up to 1 week.

Cheese and wal­nut bis­cuits

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