It must be said that everyone (except for our 8 year old neighbour Sara) who has tasted these delicious savoury biscuits has given them 10 out of 10.
Certainly from the first time we tasted them, we were hooked.
Regular biscuit makers will know what to do with these ingredients (I of course don't).
100gms flour, 100 gms butter, 100 gms freshly grated Parmesan (don't use ready grated), 1 egg yolk, a pinch of chilli powder, and a sprinkling of cumin seeds. Do not add salt.
These are whizzed together, formed into a ball, and put into the fridge for a while. It's then rolled out, cut into small biscuit shapes, and baked for about 10 mins.
The finished biscuits are quite delicate, beautifully flavoured, a little spicy, and perfect with a glass of rouge.
Julie introduced us to them about 10 years ago, and ever since they have become a firm favourite in the Magnon household.
Someone arriving for drinks; Lady M gets her hands in the mix. They're a hit every time.
I'm actually eating some whilst writing this!
Not bad! I'll be trying these later on, with a glass of rouge.
ReplyDeleteI'm sure Sara will grow into them
When I gave her one recently she might have thought it was a sweet biscuit. All I heard was a slight yelp.
DeleteYes please !
ReplyDeleteI use to make a cheese cracker but the recipe was last in the fire and never found it again. I really miss them.
Will try these to make instead.
Thanks !
cheers, parsnip
Not too much chilli; it can dominate.
DeleteThey sound irresistible. I'd better not!
ReplyDeleteYou could always make them for the gardener.
DeleteI think I have made a variation on this. Looking at your pic has reminded me of them. Thank you. x
ReplyDeleteLooking at that picture makes me hungry. Lady Magnon has promised she'll make another lot.
DeleteThere was a question on dog's names on Pointless (I think) and the answer was Snowy but feel it should have been Milou. Hergé would know. We have a Tin Tin tin as well.
ReplyDeleteI saw that too, and wondered what would have happened if they'd said 'Milou' (as we both did).
DeletePointless to worry about it!
DeleteAbsolutely pointless. We have never been able to understand it.
DeleteLike Sue, i'd better not.They look so good.
ReplyDeleteOnce you've eaten one, you have an insatiable desire to eat six more.
DeleteThey remind me of the cheddar wafers lots of people here make at Christmastime. Delicious and addictive!
ReplyDeleteI quite expect these could be made with Cheddar, but they would be very different.
DeleteI love your posts about food and am going to try these. Your post about the first meal your future wife ever cooked you has also inspired me to try an Estofat de Boeuf - though it sounds a large dish for just two...
ReplyDeleteAh, that Estofat de Boeuf (followed by a Tarte Tatin) had me in her clutches. I remember the occasion as if was yesterday!
DeleteCheers Cro, will give these a bash.
ReplyDeleteJean
You won't regret it (unless you add too much chilli).
DeleteThey sound gorgeous, thanks for posting the recipe. The Sainted Delia has a fairly similar recipe in her Christmas book that she acquired from a very posh hotel in Norfolk - that one includes pistachios in place of the cumin. I shall definitely give Julie's recipe a try!
ReplyDeleteI'm a particular fan of both Cumin and Parmesan, so they suit me perfectly.
DeleteSounds about my level at the moment Cro - trouble is I would probably eat the lot at one go.
ReplyDeleteSO would I Weave and why not?!
DeleteLady M's last batch lasted 3 days, so we do have SOME will power.
DeleteSavoury biscuits - every bit as good and sometimes better than sweet biscuits.
ReplyDeleteI'll add this recipe to my pile which needs to be reduced to something manageable.
Alphie
In my humble opinion this is one of the best ever biscuits.
DeleteI am going to try making these. Thank you for your recipes Cro.
ReplyDeleteGreetings Maria x
Definitely one to be tried.
ReplyDelete