Almond cheese rounds

Almond cheese rounds

By
From
Baking
Makes
70
Photographer
Vanessa Levis

These savoury biscuits keep well if stored correctly, so they may be made days before required. This easily prepared pastry is successful every time, and can also be used to make pastry cases.

Cheese pastry

Ingredients

Quantity Ingredient
300g plain flour
salt
125g butter, diced
2 tablespoons grated parmesan cheese
2 eggs
1 teaspoon water
beaten egg, to glaze
slivered blanched almonds
sea salt crystals

Method

  1. For the pastry, sift the flour and a pinch of salt into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the parmesan.
  2. Beat the eggs and 1/2 teaspoon salt. Take out 1 tablespoon of the beaten egg, mix with the water and set aside for glazing.
  3. Make a well in centre of the flour mixture and pour in the remaining egg. Lightly mix to a smooth dough. Knead lightly, wrap in plastic wrap and chill for at least 2 hours.
  4. Preheat the oven to 190°C. On a lightly floured board, roll out the dough to about 3 mm thick. Using a fluted round cutter, cut out 4-cm diameter circles, arranging them on an ungreased baking tray. Re-roll the scraps and cut more biscuits. Brush with the egg glaze, then sprinkle with the almonds and a pinch of salt crystals.
  5. Bake for 15 minutes or until golden. Transfer to wire racks to cool.
Tags:
baking
bakery
margaret
fulton
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