Every person who's been lucky enough to taste some of these, always asks for the recipe. Lady M did exactly that when we first encountered them at artist Simon Fletcher's house; his wife Julie is a superb cook. I suppose I really ought to call them 'Julie's Amazing Parmesan Biscuits'.
I think Lady M's ingredients are as follows: 100gms each of butter, flour, and freshly grated parmesan (don't skimp on quality), and an egg yolk; plus some chilli powder (quarter tsp) and a few cumin seeds (1 tsp).
Wizz up to form a ball, refrigerate for a while, then roll out and cut into small biscuit shapes. Don't over bake (about 10 mins; keep watching).
Other than the first four ingredients the rest is according to taste. Don't add salt.
The biscuits are delicate, simple to make, slightly spicy, and totally delicious; perfect to offer to guests with a glass of rouge.
Those sound great! I wish you could pop some in the mail for me! :)
ReplyDeleteMake some, Jennifer. Very simple and delicious!
DeleteI am going to try it today, i hope we have the wright parmasn, it seems an imitation of it here in our shope.
ReplyDeleteThe parmesan has to be good, one can't use ready grated packet cheese; it just doesn't work. Good luck.
DeleteOh my, I love me a short, cheesy melt in the mouth biscuit. Thank you for the recipe!
ReplyDeleteThe pleasure is mine.
DeleteAnd as soon as I can get some decent parmesan, it will also be ours! xo
DeleteI will try to make these.
ReplyDeleteLove the Tintin, Snowy tin.
cheers, parsnip
Let me know how you get on.
DeleteMmmmm! Might get Louis onto making these.
ReplyDeletePerfect for him I would think. Maybe cut down on the chilli a bit.
DeleteLook as good as they sound. I will definitely bookmark this recipe to add to my small repertoire.
ReplyDeleteIt's a great recipe to have under one's belt. Lady M can knock-up a bunch in no time, if people turn up unexpectedly.
DeleteHa-ha, love Snowy. I dare not make these lovely biscuits because I would just polish the lot off in one go.
ReplyDeleteThey don't hang around for long here, unless she hides them.
DeleteI haven't got any flour. Haven't had any for years.
ReplyDeleteI believe they sell it in the shops; even in Norfolk.
DeleteShall buy cumin seeds in town tomorrow - have the rest of the ingredients - and try. Will report back.
ReplyDeleteBeware, they're addictive.
DeleteI wonder if I can adapt this recipe to gluten-free flour? Might give it a go. They sound delicious and I am so sick of rice crackers.
ReplyDeleteLove the tin tin tin!
The tin tin tin is made of very thin tin.
Deletere the gluten free flour... I have no idea.
DeleteSo, a thin tin tin tin thing. I want one!
DeleteMe too!
DeleteI love to bake and will definitely try these. They sound easy to make and even better to taste.
ReplyDeleteThey're good on every angle.
DeleteYou don't mention oven temperature.
ReplyDeleteHowever, I shall pick an average biscuit temperature and make some.
Much more fun than worrying about the Stuff on the news. If the terrorists are coming I doubt there's owt I can do to stop them, so I might as well bake something.
Too bloody right, Jean. Bake not Hate (that could almost be a slogan).
DeleteThey sound wonderful. You can't beat home baking.
ReplyDeleteMmmm - these sound delicious.
ReplyDeleteThese sound delicious! I'm sure Himself will be happy if I made these, and as someone else already said, they'd likely be eaten all in one go.
ReplyDeleteI actually made these last week and they are indeed delicious. My son took them to work to rave reviews all around. Thanks to Lady Magnon from Vancouver.
ReplyDeleteGood. Glad they went down well. I have informed Lady M of your success.
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