Pecorino and nigella seed biscuits

  • 10 mins preparation
  • 20 mins cooking
  • 30 mins marinating
  • Makes 70
  • Print


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


Pecorino and nigella seed biscuits
  • 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.

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