Simon Hopkinson

Crisp Parmesan Biscuits

Preparation info

    • Difficulty

      Easy

Appears in

#7Roast Chicken & Other Stories

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

These very thin, fine biscuits are delicious served with beef consommé or as an accompaniment to a very good dry martini.

Ingredients

For 15–20 biscuits

  • 50 g/2 oz plain flour
  • 75 g/3

Method

Preheat the oven to 400°F/200°C/Gas Mark 6. Sift the flour into a bowl and stir in the flaked almonds, Parmesan and melted butter. When thoroughly mixed, fold in the egg white and form into a dough. Flour a suitable surface and roll out the dough as thinly as possible. With a