My love for parmesan borders on the obsessive. I don’t mean that weird dry yellow powder that comes in a shaker bottle; I mean realparmesan cheese.
If it were up to me, spag bol would be 1 part spaghetti, 1 part bolognaise and 3 parts parmesan cheese.
It’s tangy and mature and just delicious.
In my world there is no such thing as too much parmesan. Pasta, salads, fruit, sandwiches – you name it, I’ve parmesaned it.
As an homage to my favourite hunk of cheese, I made parmesan entertainers, which are a twist on my mother’s cheese biccies.
This recipe was also posted here for the Geelong Blabbertiser.
- 1 cup plain flour
- ½ cup parmesan cheese
- 40g butter
- 1/3 cup cream
- 3 tbsp water (if mixture is dry)
Preheat your oven to 200C and line a baking tray with baking paper.
Mix together the flour, finely grated parmesan cheese and butter until it starts to look crumby. If you’re doing this by hand it will take slightly longer than a food processor, but it’s worth it! Add in half of the cream and mix until your dough starts to stick together. If your dough is still crumbling and falling apart, add the rest of the cream.
Your dough is ready to be rolled out when you can form a ball and there are no crumby bits left at the bottom of the bowl. Add a few tablespoons of water if your dough isn’t completely cohesive.
Lightly flour your bench top and roll the dough out to ½-1cm thick, depending on your preference. The dough won’t rise much, so whatever you roll them out to is a pretty accurate idea of how thick they’ll be when you eat them! Cut out shapes using whatever cutters you like – if you don’t have cutters, flour the rim of a thin glass tumbler and use that to cut out circles.
Arrange your shapes on the baking tray and sprinkle them with poppy seeds, cumin or rock salt (be creative, top them with whatever you want!) and pop them into the oven for 13-15 minutes, until slightly browned.
Once they’re done, transfer them to a cooling rack and resist the temptation to eat them. Serve them with dips or on their own as an appetiser.
9 thoughts on “Parmesan entertainers (biscuits)”
Like you I used to have a real thing about anything Parmesan – still do. Until I discovered Grana Padano. And, to a lesser extent a Danish Castello Reserve Herrgård cheese. Love all of them!
I’m not a cheese fanatic, I haven’t tried either of the two you mention – maybe I’ll have to go looking for them!
These are wonderful. I have been wanting to make a parmesan biscuit so your recipe came at a good time. Just like Johnny I too discovered Grana Padano….ravingly delicious!
Ooh what good timing! Do let me know if you make them! I need to find this cheese you two speak of…
Lovely biscuits and I so agree, I easily put 3 parts cheese to 1 part pasta. I equally love pecorino or locatelli romano. In Italy one of my favorite treats was a parmigiana or romano sandwich. Delicious and sharp. Love it!
Yum! I have a weakness for Italian foods! Did you blog about Italy? I’m going to go and look through your blog to see if I can travel/ eat proper Italian food vicariously!
No unfortunately, my trip to Italy pre dates my blogging adventures. I have posted many Italian recipes from my family though.
I’m already reading (and salivating!) I’m a carb addict as well, there’s no shame in it!