• ImeldaRose

Parmesan and walnut biscuits

Recipe three in the Christmas mini series - this week we’ve got Parmesan and walnut biscuits. I think this might’ve been a Mary Berry recipe I originally scribbled down years ago but I’ve made them a few times since. The semolina gives this biscuits the shortest texture while the parmesan just adds that gorgeous depth of taste that only parmesan can and then you’ve the walnuts for texture. Stunning combo!👌🏻



I served these with cranberry cheese but they’re also delicious with an onion or apple and cranberry chutney…or own their own!🙊


Parmesan and walnut biscuits


You’ll need:

• 75g butter, diced

• 30g semolina

• 50g self-raising flour

• 50g Parmesan, finely grated

• 1 tsp mustard powder

• 15g walnuts, finely chopped

• 1 egg white

• 15g poppy seeds

 

How to:

STEP 1

Measure all the ingredients except the poppy seeds into a food processor. Season with salt and black pepper and whiz until well combined to a soft dough.



STEP 2

Turn the dough out on to a lightly floured work surface and roll into a cigar shape about 12cm (4½in) long and 4cm (1½in) wide.

STEP 3

Sprinkle the poppy seeds on to a board. Roll the dough in the seeds so the roll is completely covered. Carefully wrap in cling film and place in the freezer to chill for 30 minutes.


STEP 4

Preheat the oven to 200°C/180°C fan/Gas 6. Line a baking sheet with non-stick baking paper.

STEP 5

Slice the roll into 20 thin slices and arrange on the baking sheet. Bake in the oven for about 15 minutes, or until pale golden and just firm in the centre. Remove from the oven and leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.


Getting ahead:

Can be made up to 4 days ahead and kept in an airtight tin lined with kitchen paper – this prevents the biscuits from becoming soggy.

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