Biscuits with parmesan, a flavored Italian hard cheese, are an excellent appetizer for wine. Such cookies are prepared according to different recipes, resulting in both crumbly pastries and thin crunchy biscuits.
It is necessary
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- Cookies with parmesan and spices
- 100g cold unsalted butter
- 100 g flour
- a pinch of salt
- a pinch of cayenne pepper
- 1 rounded teaspoon of mustard powder
- 100 g finely grated Parmesan
- 1 egg
- Parmesan biscuits
- garlic and rosemary
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves of garlic
- one and a half tablespoons fresh chopped rosemary
- 2 cups flour
- 1/2 teaspoon baking powder
- 150 g grated parmesan cheese
- 2/3 cup full-fat milk
Instructions
Step 1
Cookies with parmesan and spices
Cut the butter into cubes and place in the bowl of a food processor. Add flour, pepper, mustard powder and half of the cheese, sifted with salt. Pulse until the ingredients are combined into a single mass. Remove the dough, roll into a ball, wrap with cling film and refrigerate for 30 minutes.
Step 2
Preheat oven to 180C. Lightly flour the work surface and gently roll out the dough into a 3–5 mm thick layer. Cut out cookies in any size and shape you like, but no less than 3 and no more than 5 centimeters in diameter. Line a baking sheet with baking paper and place the cookies about 2 centimeters apart on it.
Step 3
Beat the egg lightly with a fork. Brush the surface of each cookie with an egg mixture. If you still have grated Parmesan, you can sprinkle it on top of the baked goods a little. Return the baking sheet to the oven and bake for about 10 minutes, until the cookies are a gorgeous golden brown color. Refrigerate the cookies. You can serve it immediately or store it in a well-sealed container for several days.
Step 4
Parmesan, garlic and rosemary biscuits
Melt the butter in a deep frying pan over medium heat, add olive oil to it. Peel and chop the garlic. Fry half the garlic over medium heat in a mixture of oils for 1 minute. Remove skillet from heat and add chopped rosemary. Stir.
Step 5
In a bowl, combine the flour, sifted with baking powder, leftover garlic, and grated Parmesan. Pour in milk. Knead the dough. Use a teaspoon to spread it over a baking sheet lined with baking parchment. Place in an oven preheated to 180 ° C and bake for 10 minutes. Remove the cookies and drizzle with the melted garlic and rosemary butter. Bake another 5 minutes until a nice pale brown on top of the cookie. Cool and serve. These cookies should not be stored longer than 1-2 days.
