Gruyere and walnut biscuits

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.

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