Recipes

Chez Bruce Parmesan biscuits

Chez Bruce Parmesan biscuits. Photograph: Harry Weir

Paul Flynn's face
Paul Flynn
Sat Jan 16 2021 - 05:55
Serves: 0
Course: Side Dish
Cooking Time: 0 hr 30 mins
Ingredients
  • 165g soft unsalted butter
  • Pinch smoked paprika
  • Pinch Cayenne pepper
  • Pinch of salt
  • Black pepper
  • ½tsp baking powder
  • 180g grated Parmesan
  • 210g plain flour
  • 1 egg beaten with a little milk
  • A mixture of black onion seeds, caraway seeds, sesame seeds and maldon salt to roll.

1 Beat the butter, paprika, cayenne pepper, salt, black pepper, baking power and parmesan together until soft and creamy.

2 Mix in the flour but don't work the mixture too much at this point.

3 Roll the biscuit dough into a log about 3cm in diameter.

4 Brush lightly with the eggwash, roll in the seed mixture, then roll in parchment.

5 Chill for an hour or so.

6 Heat the oven to 160 degrees Celsius, or equivalent. Slice the biscuits off the log about 4mm thick with a serrated knife, then bake for 18-20 minutes until golden.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

LATEST STORIES