Cheesy sage & sesame biscuits

Name: Cheesy sage & sesame biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 30
Ingredients: 180 g plain flour, plus extra for dusting; ½ tsp baking powder; ½ tsp hot smoked paprika; ½ tsp fine salt; 150 g unsalted butter, softened; 130 g Parmigiano Reggiano, finely grated; 2 tbsp finely chopped sage leaves; 1 egg, beaten; 4 tbsp sesame seeds

Ed Smith's umami-rich biscuits are wonderful with a cold aperitif pre-dinner or as part of a cheeseboard.

4.5 out of 5 stars(8) Rate this recipe

Makes30 (2 batches of 15)
CourseSnack
Prepare20 mins
Cook15 mins
Total time35 mins
Pluschilling + cooling

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180g plain flour, plus extra for dusting
½ tsp baking powder
½ tsp hot smoked paprika
½ tsp fine salt
150g unsalted butter, softened
130g Parmigiano Reggiano, finely grated
2 tbsp finely chopped sage leaves
1 egg, beaten
4 tbsp sesame seeds

In a bowl, combine the flour, baking powder, paprika and salt. In the bowl of a stand mixer, using the paddle attachment (or in a bowl using an electric hand mixer), thoroughly beat together the butter and cheese until smooth, then gradually incorporate the dry ingredients and sage to form a smooth dough.
Halve the dough and, on a lightly floured surface, roll each piece into a 4cm-diameter log. Wrap each in baking parchment and chill for 1 hour. When chilled, brush both logs with the beaten egg and roll in the sesame seeds to coat. Chill for another hour, then wrap and freeze one log to use another time (it will keep for up to 1 month). Cut the other log into 15 x 1cm-thick rounds.
Preheat the oven to 200°C, gas mark 6. Put the rounds on a lined baking tray, spaced slightly apart, and bake for 12-14 minutes or until golden (you may need to do this in batches or use two trays). Allow to cool and firm up, then store in an airtight container for up to 7 days or freeze for up to 1 month.

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