Cheese and rosemary savoury star cookies
|200 g||flour — plain|
|1/2 tsp||mustard powder — strong|
|150 g||butter — chilled, cubed|
|50 g||grated mature cheddar — grated|
|50 g||parmesan cheese — finely grated|
|3 tsp||fresh rosemary — finely chopped|
|1||eggs — yolk only|
|6 cm||cookie cutters — star-shaped or any shape|
Place the flour, mustard powder and cayenne pepper in a bowl and mix. Add the cubed butter and rub into the flour using your fingertips, until the mixture resembles fine breadcrumbs.
Stir in the grated cheddar, Parmesan and rosemary. Add the egg yolk and water and use a knife to cut these into the dry ingredients until the mixture starts to clump together. Then use your hands to press the ingredients into a ball.
Flatten the dough into a disc, wrap in plastic wrap and refrigerate for 1 hour.
Preheat your oven to 180°C
Line a baking tray with baking paper. Lightly dust your work surface with flour and roll the dough out to a thickness of 3-5mm. Use a floured star cutter to cut out the stars and arrange these on the baking tray. Pop the tray in the oven for 16-18 minutes, until the biscuits are puffed up and golden. Allow to cool, then serve.
Recipe republished with permission of Cupcakes & Couscous.