Parmesan biscuits recipe by Matt Christmas
We have been making these at Chez Bruce for many years. I think the recipe was originally based on one from the Baker & Spice deli in London – sadly no longer open. The biscuits are best started at least a day before needed as the soft dough needs to firm up in the fridge before slicing and baking.
They’re delicious with champagne, dry sherry, or even an off-dry riesling.
Makes about 30 biscuits
parmesan 175g, finely grated
unsalted butter 160g, softened
salt ½ tsp
baking powder ¾ tsp
smoked paprika ½ tsp
cayenne ¼ tsp
freshly ground black pepper a little
plain flour 200g
egg 1, beaten
nigella, sesame and caraway seeds 60-70g (total weight)
sea salt
Mix together the parmesan, butter, salt, baking powder, paprika, cayenne and black pepper. This is best done when the butter is very soft – we use our hands. Then mix in the flour, but don’t overwork it. Using wet hands if easier, roll the dough into a neat log about 5cm in diameter. Squeeze the log tight to get rid of any air inside and reform the log if necessary. Roll in clingfilm and refrigerate for a few hours, ideally at least a day. Use the clingfilm to help get a good tight seal; this will give an even shape to the biscuits.
Take the chilled log from the fridge and remove the clingfilm. Brush the log with the beaten egg, and roll it in the mixed seeds and a little sea salt. Rewrap in clingfilm and refrigerate, preferably overnight. The pastry will keep happily for a week at this point.
When the biscuits are needed, set the oven to 160C fan/gas mark 4. Remove the log from the fridge and remove the clingfilm. Using a sharp serrated knife, slice into even rounds about 3-4mm thick. Place on a parchment-lined baking sheet and cook for about 15-18 minutes until golden.
Do not attempt to serve the biscuits straight from the oven as they will fall apart, but leave them on the baking sheet for 15 minutes or so. They are best eaten warm, but crumble easily so take care when transferring to a plate.
Matt Christmas is the head chef at Chez Bruce, London SW17
