Elise pascoe's cheese biscuits

Yield: 1 servings

Measure Ingredient
130 grams Flour
2 tablespoons Cornflour
120 grams Freshly grated parmesan
1 teaspoon Salt
⅛ teaspoon Cayenne pepper
125 grams Butter; chilled and cut
\N \N ; into pieces
1 tablespoon Lemon juice

1. Put the flours, cheese, salt and cayenne in a food processor. Add the butter and process until the mixture is crumbly. Add the lemon juice and process only until the mixture starts to form a ball - do not allow the mixture to ball and continue processing or the dough will be overworked.

Stop machine and remove dough to a lightly flour work surface. Knead lightly and divide dough into 2. Roll each half into a 30cm long cylinder.

Place on a baking tray and freeze until ready to use.

2. Preheat oven to 180deg.C. Lightly grease biscuit trays or line with Glad Bake.

3. Cut the rolls into 1cm slices and arrange on trays. Bake for about 15-20 minutes or until golden and cooked. Remove from oven and cool on wire rack.

When cold seal in an airtight container.

Converted by MC_Buster.

Per serving: 1374 Calories (kcal); 103g Total Fat; (66% calories from fat); 15g Protein; 101g Carbohydrate; 274mg Cholesterol; 3167mg Sodium Food Exchanges: 6½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 20 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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