Name: Pecorino and nigella seed biscuits
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 cup (225g) plain (all-purpose) flour; 1 teaspoon nigella seeds; 150 gram butter, chopped coarsely; 1 1/4 cup (100g) pecorino romano cheese, coarsely grated; 1 egg yolk

Pecorino and nigella seed biscuits

Makes 70

Prep

10M

Cook

20M

Marinate

30M

Total

30M

Ingredients

1 1/2 cup (225g) plain (all-purpose) flour

1 teaspoon nigella seeds

150 gram butter, chopped coarsely

1 1/4 cup (100g) pecorino romano cheese, coarsely grated

1 egg yolk

Method

1.Sift flour into large bowl, add seeds, rub in butter and cheese. Add egg yolk, mix to a firm dough. Wrap in plastic, refrigerate 1 hour.

2.Divide dough into 2 portions, roll each portion on floured surface to 5mm thick. Cut out stars using a 5cm cutter; place shapes on greased oven trays. Refrigerate biscuits 30 minutes.

3.Preheat oven to 180°C (160°C fan forced).

4.Bake biscuits about 20 minutes, cool on trays.

The dough can be shaped into a log, wrapped tightly in plastic and frozen. Defrost in the refrigerator and slice into 1cm rounds, place on an oven tray and bake as above.
Note

Women's Weekly Food

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