Yield: 1 servings
| 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) |
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.