This is the year of the Parmesan Biscuit — small cheesy biscuity nibbles. I’ve just made three batches, two to take to Sue’s tonight after “Carols by Candlelight”. The recipe is from Simon Hopkinson’s The Good Cook.
Parmesan Biscuits
Makes: about 30-36 4cm biscuits
Preparation time: 10 minutes, plus time to chill the pastry
Cooking Time: 10 minutes

1. Place the butter and flour into the bowl of a food processor with the salt, cayenne, mustard powder and cheeses. Process together to begin with, and then finely pulse the mixture in short spurts as you notice the mixture coming together – it will eventually bind without the need for egg or water.
2. Wrap in cling film and leave to chill in the fridge for at least 30 minutes.
3. While the dough chills, preheat the oven to 180C.
4. Lightly flour a work surface and gently roll out the pastry to about the thickness of a pound coin. Cut out the biscuits to the size and shape you wish — anything between 3cm and 5cm, depending on the occasion. Lay them out on baking parchment on a baking sheet 1-2cm apart; you may well need two baking sheets for this quantity.
5. Carefully brush the surface of each biscuit with the beaten egg, optionally add a thin slice of fresh chilli, and sprinkle over a little finely grated parmesan.
6. Bake for 10 minutes, or until they are a gorgeous golden-brown colour; the superb smell will also inform you that they are ready.
7. Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool. Although the biscuits will keep well in a sealed container for a few days, I have never known this to happen!

Notes

1. The quantities are fairly critical. Do not over do the cheese or butter and do not over blend the ingredients otherwise the mixture goes too soft and is unworkable.
2. The “mis-shapes” left after cutting out the biscuits can also be glazed and cooked and will make a bowl of party nibbles.