ALL TIME FAVOURITE CHEESE BISCUITS

“BISCOTTI AL PARMIGIANO”

These all time favourite cheese biscuits “Biscotti al Parmigiano” are not just another recipe you will store in your old recipe book. This one is going to be one of your  most favourites ones. I found it in one of my favourite books from an italian food blogger Csaba dalla Zorza. I am sure you will want to make these all time favourite cheese biscuits always when a good friend will be about tu pop in or your mother in low will announce an hour before her visit that she wants to have a chat with you 😉 Either way, these easy to make cheese biscuits will be a “to go choice” for all of your visitors. You don’t have to go extra shopping for this one. If you are a fan of italian cuisine as I am, all ingredients are surely easily placed in your kitchen cupboard and if you also have a bottle of fine DOCG prosecco in your wine cellar (or at least in your wine fridge) then you can have a nice evening with your friends or a partner at home. For another twist in this recipe, you can use a different kind of cheese, strong and aromatic such as “Bergkäse” or Cheddar. What I totally love about these all time favourite cheese biscuits, that I have quite many options what I can actually put into the dough. If it is going to be a usual white flour, spelt flour, Parmesan cheese or cheddar or even if you want to, you can put 2 eggs instead of 1 yolk, nothing bad is going to happen. Use your creativity and try to make these biscuits as you would love them. I totally do recommend procedure as stated in this “original” version of my all time favourite cheese biscuits, but you can play with it a bit 🙂

For more italian savoury recipes, click here.

Recipe for ABOUT 24 PIECES

Ingredients:

150 g white or spelt flour

45 g oat flakes

70 g Parmigiano Reggiano or any strong flavoured cheese

½ teaspoon of salt

100 g butter

1 yolk /or 1 whole egg/

1 tablespoon of very cold water

1 round cookie cutter of about 7 cm in diameter

Procedure:

To make your all time favourite cheese biscuits, use a food processor with a blade, if you have one. Otherwise, proceed by hand (it is just a little more tiring, but the recipe is still good).

Combine the flour, oats, Parmesan, chopped butter and salt in the robot bowl (or in a large bowl). Start kneading, then add the egg yolk and water. If necessary, pour in a little more very cold water, but only after you have kneaded well, and only if you really need it. You need to get a smooth, compact, homogeneous and fragrant dough.

Put it in the refrigerator to rest wrapped in a piece of plastic wrap. After 15 minutes, roll out the dough between two sheets of parchment paper, using a rolling pin. You need to get a thickness of 5 – 7 mm. The dough will be very crumbly, so put it back in the refrigerator lying between the two sheets for another 20 minutes.

Meanwhile, preheat the oven to 350 degrees Fahrenheit.

Using a round cookie cutter, make lots of savoury cookies and place them on two paper-lined baking sheets. Rewrap the scraps and proceed until you’re done. Place in the oven and cook for 15 minutes, then take the trays out of the oven and let them cool for 15 minutes before moving the discs on a cooling rack.

They can be kept for 1 week closed in an airtight container.

 

Folks,

I would love to hear your feedback on this recipe as it is sooo easy to make! Let me know which cheese you used and how the biscuits turned out!

 

Buon Appetito!

The original source of this recipe is here