Savoury Biscuits Recipes Nigella

I'm not one for throwing formal cocktail parties, but I have been known to open a bottle of champagne when friends drop by.

Put the flours, salt and chilli flakes into food processor and whiz them so they are well combined. Add the parmesan and cheddar and blend together until the cheeses are thoroughly mixed in. Add the butter and process until the mixture resembles coarse breadcrumbs. Drizzle in the lemon juice and let the processor run until a ball of dough forms around the blade.

Lay a large sheet of foil on a bench and cover it with a sheet of baking paper. Knead half the dough lightly to bring it into a ball, then shape it into a log about the diameter of 2.5cms. Sit the log along one side of the baking paper and roll it up in the paper. Next, roll it in the foil. Twist the ends tightly in opposite directions so you end up with something that looks like a very long bonbon. Do the same with the remaining piece of dough. (Or if you would rather, you can divide the mixture into thirds or quarter and make smaller rolls to freeze.) If you are baking the biscuits the same day, chill the logs for 2-3 hours in the fridge until they are firm enough to slice. Or at this stage you can freeze the logs until you need them (they keep well in the freezer for about 5 weeks; just defrost them in the fridge before slicing them).

Seeded Cheese Biscuits

Preheat your oven to 180 degrees C. Cut the logs into 5mm thick slides and put them onto baking trays lined with baking paper. Press some nigella or sesame seeds, if using, on top.

Bake for 12-15 minutes or until the biscuits are golden. Remove them from oven and leave them on the trays for 1 minutes, then transfer them to a wire rack to cool completely.This is an Italian-inspired recipe that comes to me from Australia via Brazil. To explain: a Brazilian friend, and the best cook I know, Helio Fenerich made it for me, and I had to keep (rudely) asking him to carry on making it for me. Eventually, I begged him for the recipe, which he told me he’d found in Australia. The journey was certainly worthwhile: it is a complete winner; I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance.

Indeed, you can make the dough, wrap it and then leave in the fridge for up to 3 days before slicing and baking it as instructed below, although you will need to let these cheese-scented cylinders sit out on a kitchen surface just long enough to get the fridge-chill off them before slicing.

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Can be made ahead to the end of step 3 and kept in the fridge for up to 3 days or frozen, wrapped in a double layer of clingfilm and a layer of foil, for up to 3 months (defrost overnight in the fridge). Bake as directed in the recipe. Sliced dough can also be frozen on parchment-lined baking sheets until solid, then transferred to plastic bags and kept in the freezer for up to 3 months. Bake from frozen as directed in the recipe. Baked shortbreads will keep in an airtight container for up to 5 days.

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