Parmesan Biscuits with Smoked Paprika

Every time I make these biscuits they are eaten in a flash!

I tend to make quite a few batches around the festive period because they’re perfect as a nibble. They are sensational with a range of different cheeses & condiments and really complement a nice glass of port. These also make perfect gifts for family and friends and are very easy to make 🎁

The smoky paprika adds a touch of heat and colour. In this batch I have sprinkled half with parmesan and half with sesame seeds which gives them a really nice nutty flavour.

Mangia, mangia! 👩🏻‍🍳

Parmesan biscuits with Smoked Paprika recipe:

75g plain flour
75g cold salted butter - cut into small pieces
40g mature cheddar cheese (grated)
40g parmesan (grated) Reserve a bit for the top
1-1 1/2 tsp smoked paprika
Sesame seeds

A little milk for brushing

Makes up to 30 biscuits (depending on the size of your cutter)

1. You can make the mixture in a food processor but you can easily do it by hand like me. Put the flour & butter in a large mixing bowl & rub together gently with your fingertips until it resembles breadcrumbs. Add the cheeses & paprika & with your hands bring the mixture together quickly (do not overwork it). Wrap the dough in cling film & place in the fridge for 20-30 minutes.

2. Preheat the oven to 180C fan. Line a large baking sheet with parchment/greaseproof paper.

3. Lightly flour your surface & gently roll out the pastry to about 1cm thick. Using star cutters cut out the biscuits to the size you like - I used cutters between 4-6cm, but feel free to use any shape & size cutter you like. Place them on your tray leaving a little space between them (it may take 2 lots of baking to use up the entire mixture).

4. Brush the top of each biscuit with milk & sprinkle over grated parmesan on half of them & on the rest sprinkle with sesame seeds. Bake them in the oven for about 10 minutes.

5. Let them cool completely before carefully removing them. They will keep in an airtight container for about 5 days.