Makes about 10 biscuits depending on cutter size
These biscuits are very tasty and go well with a soup for a change, or just enjoy they are very moreish!
180°c fan 160°c – 350°f – Reg 4
Use cold butter from fridge cut into chunks
Grate cheese & if using herbs chop finely
Mix together butter, flour and cheese to a fine crumb
Add water and form a dough need lightly (I sometimes use an egg rather than water)
Put dough in fridge for at least 30 minutes
Roll out and cut out with cookie cutter (1 cm thick approx.)
Line a baking tray and arrange biscuits on it so they are not touching.
Brush each biscuit with a little milk and if using herbs sprinkle over now
Bake in the oven for approx. 10 minutes
Put on a baking tray - they will crisp up as they cool down
:Biscuits are improved by freezing the mixture cut to shape and freeze flat for 30 minutes. Once frozen put into a container and these can be kept in the freezer for approx. 2 months.
On there own / with an aperitif / of to accompany a soup
100g SR flour
100g Parmesan cheese
2 tabs water
Fresh rosemary & thyme