These easy-to-make biscuits are a good nibble with dry sherry or dry white wine.
In a food processor, blitz the flour with the butter until they crumb. Add the egg yolks and anchovy essence and process briefly, adding a little water through the feeder tube until a stiff dough forms. Scrape out on to cling-film, roll up and chill for 30 minutes.
Preheat the oven to 200°C/400°F/ gas 6. Roll the pastry out on a floured surface until about
Make the anchovy cream: in the food processor, blend the anchovy fillets, egg, butter, cream and cayenne pepper. If you have some red food dye, add
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.