Parmesan biscuits with yoghurt, lemon zest, black pepper and Parmesan

February 15, 2016 (Last Updated: December 2, 2019)
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Parmesan biscuits with yoghurt, lemon zest, black pepper and Parmesan

By Richard Carstens – Serves: 20
Cooking Time: 40 mins

Ingredients

  • Parmesan biscuits
  • 50g unsalted butter, chilled
  • 50g cake flour
  • 25g Gruyère, coarsely grated
  • 25g Parmesan, finely grated
  • pinch salt
  • 1 egg white, beaten, to brush
  • 20ml (4 tsp) plain yoghurt
  • zest of 1 lemon
  • freshly ground black pepper, to taste
  • 50ml Parmesan, finely grate

Instructions

1

For the biscuits, beat the butter, flour, cheeses and salt together in a food processor until combined. Pulse until the mixture comes together. Turn out onto lightly floured surface and knead until smooth. Form into a disc, wrap in cling film and refrigerate to rest, 30 minutes. Preheat the oven to 180°C

2

Roll out the biscuit dough on a lightly floured surface to 1cm thickness. Using a cookie cutter, cut out 4cm rounds. Place on a baking tray lined with baking paper and brush with the egg wash. Bake until golden, about 15 minutes.

3

To serve, top each biscuit with a dollop of yoghurt and top with a sprinkling of lemon zest, black pepper and grated Parmesan. Enjoy!

 

 

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February 15, 2016 (Last Updated: December 2, 2019) By
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