Melt-in-the-mouth walnut and cheese biscuits
These biscuits are a sort of savoury shortbread and are so moreish! If you see broken walnuts on the shelf when you are buying the ingredients, be sure to get them as they are cheaper and they taste the same. You could also use a different nut, if you prefer.
Ingredients
- 75²µ/2¾´Ç³ú butter, diced
- 30g/1oz semolina
- 50²µ/1¾´Ç³ú self-raising flour, plus extra for dusting
- 50²µ/1¾´Ç³ú Parmesan, finely grated
- 1 tsp mustard powder
- 15²µ/½´Ç³ú walnuts, finely chopped
- 1½ tbsp beaten free-range egg white
- 15²µ/½´Ç³ú poppy seeds
- salt and freshly ground black pepper
Method
Place all of the ingredients, except the poppy seeds, in a food processor. Season with salt and pepper and whizz until well combined to a soft dough.
Turn the dough out onto a lightly floured work surface and roll into a cigar shape about 12cm/4½in long and 3cm/1¼in wide.
Sprinkle the poppy seeds on a board. Roll the dough in the seeds so the dough is completely covered. Carefully wrap in cling film and place in the freezer to chill for 30 minutes.
Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with non-stick baking paper. Cut the dough into 20 thin slices and arrange on the baking tray. Bake in the oven for about 15 minutes, or until pale golden and just firm in the centre. Remove from the oven and leave to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
These can be made up to 4 days ahead and kept in an airtight tin lined with kitchen paper – this prevents the biscuits from becoming soggy. They also freeze well – just refresh in a low oven after defrosting.