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Preparation info
- Makes
15
biscuits - Difficulty
Easy
Appears in
By Sue Lawrence
Published 2016
Caraway adds an unusual flavour to these crispy savoury biscuits. Caraway was used often in centuries past in Scotland, mainly in cakes and shortbread. So, although the spice is a link to the past, the use of parmesan certainly is not!
Serve these with drinks; they are particularly good with champagne.
Ingredients
100 g 3½ oz 1 tsp
Method
Place the first three ingredients in a food-processor and add the butter in knobs. Whizz until combined, then, with the machine running, add 1 tablespoon of cold water and combine briefly until you can bring the dough together with your hands.
Tip onto a large sheet of clingfilm and roll into a log, about 18cm/7in long. Wrap tightly in the wrap and chill for an hour or so. Then cut into