We have two savoury cookies from Kaelin Whittaker (Awn Kitchen) which she learned at Ballymaloe Cookery School in Ireland. “A great base for canapes,” – Kaelin Whittaker.
Parmesan Shortbread
| 60g (¼ c) | all-purpose flour or Red Fife flour |
| Pinch | of salt |
| ½ t | cayenne pepper, or smoked Spanish paprika |
| 60g (¼ c) | freshly grated Parm |
| 50g (3T plus 2t) | unsalted butter, chilled and cut into cubes |
In a large bowl mix together the flour, salt, cayenne and cheese. Add the butter, rub in, gently knead the mixture to form a dough. Roll out the dough to 1/8” thickness and cut out with a cookie cutter. Place on a parchment-lined baking tray and chill for about 30 minutes. Preheat the oven to 350F. Bake for 8–10 minutes until golden. Allow to cool on a wire rack.
Cheddar Pistachio Biscuits
| 210 g (1 c) | all-purpose flour |
| ½ t | baking powder |
| pinch | of cayenne |
| ½ t | salt |
| a good grinding | of black pepper |
| 165g (¾ c) | unsalted butter, at room temperature |
| 165g (¾ c) | old white cheddar, grated |
| 75g (⅓ c) | pistachios, chopped |
In a food processor, measure all the ingredients together, except the pistachios. Blitz until a soft dough is formed, turn out onto a lightly floured worksurface, add the pistachios and gently knead. Divide the dough in half, roll into logs (3-4cm), cover with cling film and freeze for 25 minutes. Preheat the oven to 350F. Line a baking tray with parchment, cut the logs into slices, place on the parchment lined tray and bake in the preheated oven for 10-15 minutes until golden brown.