Butter biscuits with cheddar and rosemary
175 g flour + for sprinkling the kitchen counter
150g cold butter, diced
1 beaten egg
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp mustard powder
75g grated cheddar
75g grated parmesan
75g finely crushed walnuts
1 tbsp chopped fresh rosemary leaves
- Put in a food processor the flour, salt, pepper, mustard and butter and switch it on high speed to mix the ingredients. Add the grated cheeses and 1 tsp water. Run the food processor again for a few seconds until the products are mixed.
- Bring the dough together with your hand, then turn it out onto a lightly floured surface and divide it into two. Form from each half a wick about 3 cm in diameter. Roll each wick with baking paper and then tighten with stretch foil. Put the wicks in the fridge for at least 3 hours or until they are firm enough to be cut.
- Remove the wicks from the refrigerator, open them and brush the top surface with the beaten egg, then sprinkle with the crushed walnuts. Cut each wick with a sharp knife into slices 4-5 mm thick. Arrange the cut circles in a baking tray. Sprinkle with the chopped rosemary and sea salt.
- Bake at 180°C for about 12 minutes or until golden.