Les biscuits au parmesan from Magrets & Mushrooms: More Country Recipes from South-West France by Je
Apéritifs are generally served with pieces of finger food of various kinds: small leaves of pink chicory filled with pâté, tiny broad beans dipped in sea salt, grattons of pork or duck or radishes...
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Ingredients
- 1 tbsp nigella seeds
- 1 tbsp sesame seeds
- 1 tbsp cold water
- ¼ tsp ground black pepper
- 1 egg, lightly beaten
- 85 g plain flour, plus extra to dust
- ⅓ tsp fine salt
- pinch of cayenne pepper
- 75 g unsalted butter, chilled and diced
- 75 g grated Parmesan cheese
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