Parmesan bites

Name: Parmesan bites
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 50
Ingredients: 150 g Parmigiano Reggiano, in one piece or grated; 160 g plain flour; 150 g butter, cold and cut in 1-2cm pieces; ¾ tsp fine sea salt; ¼ tsp cayenne pepper; ¼ tsp ground black pepper; 1 British Blacktail Free Range Medium Egg, beaten, for brushing (you won’t need it all); 3 tbsp seeds, for sprinkling (see tip)

Orlando Murrin's cheesy canapés are ideal with a Christmas tipple.

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Makes50
CourseCanape
Prepare30 mins
Cook20 mins
Total time50 mins
Pluschilling

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150g Parmigiano Reggiano, in one piece or grated
160g plain flour
150g butter, cold and cut in 1-2cm pieces
¾ tsp fine sea salt
¼ tsp cayenne pepper
¼ tsp ground black pepper
1 British Blacktail Free Range Medium Egg, beaten, for brushing (you won’t need it all)
3 tbsp seeds, for sprinkling (see tip)

If the cheese is in one piece, cut into chunks and whizz in a food processor until fine. (If using grated, put it straight into the food processor bowl.) Add all the other ingredients, except the egg and seeds, then whizz until the mixture comes together like pastry, and is smooth, stiff and well mixed. Do not add liquid.
Move the dough onto a work surface and form into two neat cylinders – about 3-4cm in diameter, 25cm long. Cover and chill until firm, about 1 hour. If leaving overnight, wrap loosely in baking parchment.
Put a piece of foil onto the work surface (for easy clean-up). Place the first cylinder onto the foil and brush the egg generously over the sides (not the ends). Sprinkle the sides generously with seeds, roll around to cover completely, then transfer to a board or plate. Repeat with the second cylinder. Chill for at least 1 hour more until firm. If leaving overnight, wrap lightly with the parchment.
Line 2 baking sheets with baking parchment. Unwrap the cylinders, slice into 1cm discs and place on baking sheets, well spaced. Bake at 180ºC, gas mark 4. If you preheat your oven, allow 16-18 minutes; if not (and you don’t have to) allow 18-20 minutes. Rotate the sheets halfway if not browning evenly. The biscuits are done when they’re a dark gold colour all over – darker than pastry. Do not undercook. Cool on a wire rack

Cook’s tip

Orlando says "I find it convenient to prepare the dough a day before baking. You can also freeze it (covered with seeds or not) at this point for up to 1 month. The baked biscuits keep well for 2 weeks in a tin or airtight plastic box. Use a mixture of 2 tsp each nigella, sesame and poppy seeds, 1 tsp caraway, ½ tsp fennel, ½ tsp celery, 1 tsp cumin seeds, or to taste."

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