I was asked recently to re-post the recipe for these amazingly delicious, cheesy, spicy, mouth-watering biscuits.
Ingredients:
100g butter
100g flour
100g grated (genuine) parmesan cheese
1 egg yolk
chilli flakes to taste
cumin seeds to taste
Mix all ingredients in whizzing machine, until it forms a ball. Make into 3 cm diam' sausage shaped rolls, and chill until required in clingfilm. Don't add salt; the parmesan is salty enough.
Using a sharp knife, cut into 5 mm thick slices and bake on parchment for about 10 mins at 180C. Keep an eye on them, to make sure they don't burn. Leave them longer if undercooked; all ovens are different.
I think it's best to make several attempts at making these, so that you can not only get the baking time just right, but also the balance of chilli etc to your taste. Keep precise notes of what you do.
Perfect for pre-Christmas drinks parties. Make plenty; they go very quickly. It's also not a bad idea to have several copies of the recipe at the ready too.... people will ask for it!
p.s. The earliest record of this recipe seems to come from 'The Cookery Book of Lady Clark of Tillypronie', which can be found in Elizabeth David's 'Spices, Salt, and Aromatics in the English Kitchen'. Lady M's version (above) comes from our good friend Julie; the wife of artist Simon Fletcher.
Thank you Cro, I shall try it. Look so good.
ReplyDeleteThey are the best 'savoury' biscuits I know.
DeleteI'm going to have to give these a go. Can't resist a savoury biscuit.
ReplyDeleteYou might have to have several goes at getting them just right (to your taste), but when mastered they're wonderful.
DeleteThis recipe sounds awesome. I think I remember it from times gone by but don't remember if I tried it. I've got the cheese so today's the day!!
ReplyDeleteLet me know how you get on.
DeleteWho am I to say, but I did used to make biscuits with my mother and I would have thought you need some milk or water in this mix somewhere, or is it taken as read by all you cooks?
ReplyDeleteI've just checked with the boss; she says no liquid!
DeleteAre you sure this isn't a recipe for trill?
DeleteTrill; as in Budgie food?
DeleteJust now Mrs G was listening to our fishmonger’s recipe for cooking a carp when a rude woman pushed in front of her and rudely interrupted the scene demanding she be served. The fishmonger continued speaking as if the rude woman wasn’t there. Then Mrs G said ‘thank you for the cookery course’ and they both laughed. The fishmonger then turned to the rude woman who was now fiddling with various products on the counter and said, Hello madam, how can I help you? Nothing to do with biscuits, but a salutary tale I think.
ReplyDeleteI never cease to be amazed by how rude some people can be.... even in Austria.
DeleteSadly, it seems to be on the increase. Standards are declining on many fronts.
DeleteYum .... I love your Tin-Tin tin 😂🤣😂 ..... Snowy likes them although, he prefers bones ! XXXX
ReplyDeleteIt's a rather tinny Tin-Tin tin.
DeleteThank you, Cro. I will now make some again for Xmas presents!
ReplyDeleteTo Gwil: did you read the book with the incident of "crap" on the menu (crap soup, fried crap, boiled crap etc?) Get it?
I hope they turn-out OK.
DeleteDare not attempt this recipe - I rarely give drinks parties these days (nobody wants to drive home after drinking and we live fairly spead out)and I fear I would eat them all myself in double quick time - they sound delicious.
ReplyDeleteThey are very light and crumbly, cheesy, and slightly spicy. Perfect for a night in alone too.
DeleteI've not had a lot of success with biscuits on the few occasions I've tried. However those do look soooo tempting I may well have a go.
ReplyDeleteI've never cooked a biscuit in my life, or a cake, or a crumble. My work is limited to 'main courses'.
DeleteThese sound so wonderful and like Weaver I would eat them all.
ReplyDeleteparsnip
They don't last long; eat one, and you want to eat more!
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