Pecorino and nigella seed biscuits
Nov 30, 1976 1:00pm- 10 mins preparation
- 20 mins cooking
- 30 mins marinating
- Makes 70
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Ingredients
Pecorino and nigella seed biscuits
- 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
Pecorino and nigella seed biscuits
- 1Sift 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.
- 2Divide 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.
- 3Preheat oven to 180°C (160°C fan forced).
- 4Bake biscuits about 20 minutes, cool on trays.
Notes
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.