This is a recipe from our new Season’s best recipe book. It has already become a firm favourite in our house. Every party should have a set of these. The only disadvantage to the recipe is that they are gone all too soon! The topping does sound a little strange but is absolutely delicious.
60 g Parmigiano Reggiano cheese, divided
115 g butter (in small pieces), at room temperature
150 g plain flour
1 egg yolk
2 tablespoons water
40 g roasted red peppers from a jar (drained weight), well-drained and patted dry
3 tablespoons apricot conserve
1/2 teaspoon dried crushed chilli flakes
Preheat oven to 200°C/fan 180°C/Gas 6.
Grate cheese using Microplane® Adjustable Fine Grater.
To make the biscuits, combine these ingredients in Manual Food Processor in this order: 40 g of the cheese, butter, flour, egg yolk and water. Process until well blended, scraping down sides of bowl as necessary, until mixture just begins to bind to form a crumbly dough.
Place remaining cheese in Small Sheet Pan. Using a level filled Small Scoop, press dough into scoop using your fingers to mould into shape, then release directly into grated cheese and coat well on all sides.
Meanwhile make the topping, if desired. Finely dice red peppers using Chef’s Knife. Mix peppers, apricot conserve and chilli flakes in (500-ml) Prep Bowl.
Remove stone from oven. Immediately press down centre of biscuits with back of clean scoop to create wells. Using Mini-Serving Spatula, transfer biscuits to Stackable Cooling Rack; cool 10 minutes. Spoon half teaspoon of topping into wells of each biscuit. If the biscuits have topping they are best eaten on the day they are made.
Yield: Makes 24
Per serving: Nutrients per bite: Energy 295kJ/71kcal, Protein 1.7g, Carbohydrate 5.0g, Sugars 0.2g, Fat 5.0g, Saturated fat 3.1g, Fibre 0.2g, Salt 0.1g
Cook’s Tip: For easiest processing, the butter should be softened. To do this quickly, cut it into small pieces and let stand at room temperature for about 45 minutes. If the butter is not fully incorporated after processing in step 2, carefully remove the blade and transfer to 2-Litre Stainless Mixing Bowl. Stir the dough until blended using Mini Mix ‘N Scraper®. Do not knead to a smooth dough.
© 2013 The Pampered Chef used under license.