Gruyere and walnut biscuits
1 servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 225 | grams | Gruyere; grated |
| 225 | grams | Unsalted butter; room temperature |
| 1 | teaspoon | Cayenne pepper |
| 1 | teaspoon | Salt |
| 350 | grams | Sifted plain flour |
| 85 | grams | Chopped walnuts; (85 to 115) |
Directions
1 Cream the cheese and butter. Sift together the cayenne pepper, salt and flour and gradually add to the butter. Add the nuts and mix well.2 Divide the dough in half and shape into logs about 4cm/1½" in diameter. Wrap well in greaseproof paper or clingfilm and refrigerate for at least an hour. Preheat oven to 180C/350F/Gas 4 and line baking sheets with baking parchment.
3 With a sharp knife, cut the logs into 5mm/ ¼" thick slices. Place the biscuits 2.5cm/1" apart on the sheets. Bake for 15-20 minutes, until lightly coloured, cool and store in an airtight tin.
Suggested toppings:
Piped Chevre (goats' cheese) garnished with strawberry halves and a mint leaf: Mix the cheese to a piping consistency with a little fromage frais.
Finish with a grinding of fresh black pepper.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.