Parmigiano Reggiano Biscuits
These biscuits made
with the King of cheeses are so light and crisp, make lots because they are
extremely moreish! Make the dough in
advance and bake when required. They are
perfect for unexpected guests over the festive season – simplicity at its best!
Makes 60
Prep time: 10 minutes (plus 1 hour chilling time)
Cooking time: 10-15 minutes
Ingredients
125g unsalted butter,
cubed & softened
70g Parmigiano
Reggiano*, grated
50g mature cheddar,
grated
150g plain flour
¼ tsp smoked paprika
Method
1. In a food processor
place all the ingredients and blend together, add 1-2 tbsp cold water and blend
further until you have a dough.
2. Lay a sheet of cling
film on a work surface and spoon half the mixture down the centre to form a
log, about 3cm wide. Firmly roll
up. Repeat this with the remaining
mixture until you have 2 logs, now place in the refrigerator for an hour until chilled
and firm.
3. Preheat the oven to 180°C/160°C
Fan/Gas mark 4.
4. Remove the log from the
fridge and cut into 3mm slices and place onto a lined baking tray. Place in the oven for 10-15 minutes or until
lightly golden and then transfer to a wire rack to cool completely and become
crisp.
5. These biscuits can be
stored in an air-tight container for up to 2 days. Or you can freeze the uncooked dough for up
to 1 month.
*
Parmigiano
Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and
richest cheeses - still produced today as it was nine centuries ago.
*
A
long ageing period is fundamental in building the aromas and texture of
Parmigiano Reggiano. Such complexity is achieved in a totally natural way,
without any additives, making Parmigiano Reggiano 100% natural, easy to digest
and high in calcium.
*
The
minimum maturation time is at least 12 months, but only when it reaches
approximately 24 months of age, is at its best. Ageing can continue up to 36
months or more, during which time the cheese develops its flavour, texture and
digestibility.
*
Parmigiano
Reggiano is a P.D.O. product. P.D.O. products are defined and protected by
European Union law in order to defend the reputation of regional foods. This
mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio
Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of
the Po River.
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