| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Food &, Drink |
1 |
servings |
INGREDIENTS
| 225 |
g |
Gruyere; grated |
| 225 |
g |
Unsalted butter; room temperature |
| 1 |
ts |
Cayenne pepper |
| 1 |
ts |
Salt |
| 350 |
g |
Sifted plain flour |
| 85 |
g |
Chopped walnuts; (85 to 115) |
INSTRUCTIONS
1 Cream the cheese and butter. Sift together the cayenne pepper, salt and
flour and gradually add to the butter. Add the nuts and mix well.
2 Divide the dough in half and shape into logs about 4cm/1 1/2" in
diameter. Wrap well in greaseproof paper or clingfilm and refrigerate for
at least an hour. Preheat oven to 180C/350F/Gas 4 and line baking sheets
with baking parchment.
3 With a sharp knife, cut the logs into 5mm/ 1/4" thick slices. Place the
biscuits 2.5cm/1" apart on the sheets. Bake for 15-20 minutes, until
lightly coloured, cool and store in an airtight tin.
Suggested toppings:
Piped Chevre (goats' cheese) garnished with strawberry halves and a mint
leaf: Mix the cheese to a piping consistency with a little fromage frais.
Finish with a grinding of fresh black pepper.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.
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