Fennel, cheese and chilli biscuits

AT A GLANCE

  • Serves 16 people

These savoury biscuits hit all the right notes with an apéritif or in place of dessert. The dough can be made a day beforehand and baked just before guests arrive.

  • 1 tsp fennel seeds
  • 100 gm (⅔ cup) plain flour
  • 100 gm butter, coarsely chopped
  • 50 gm vintage cheddar, finely grated
  • 70 gm pecorino, finely grated
  • 2 tsp thyme, plus 1 tsp extra, for scattering
  • 1 tsp chilli flakes
  • 1 egg yolk
01   Dry-roast fennel seeds in a small frying pan over medium heat until fragrant (30 seconds; see notes). Transfer to a mortar and pestle and coarsely crush. Combine flour, butter, cheddar, 50gm pecorino, thyme, chilli, fennel seeds, ½ tsp freshly ground black pepper and ½ tsp salt in a food processor and pulse to combine. Mix egg yolk with 1 tbsp cold water in a small bowl. Add to food processor and pulse to combine. Turn out onto a lightly floured bench and bring together. Roll dough between 2 sheets of baking paper to a 4mm-thick rectangle. Refrigerate for 1 hour to rest.
02   Preheat oven to 180C and line a large oven tray with baking paper. Cut dough into 16 even 3.5cm x 6cm rectangles (trim edges if desired) and transfer to tray, scatter with remaining thyme and pecorino, and season with freshly ground black pepper. Bake, turning halfway through cooking, until biscuits are golden (16-18 minutes). Cool on tray, then transfer to a rack to cool completely. These are best eaten the day they’re made.
NoteTo dry-roast spices, cook the spices in a dry pan, stirring continuously over medium-high heat until they're fragrant. The cooking time varies depending on the spices used.

Topics:

AUTUMN, FENNEL, COOKIES, FENNEL, PECORINO, CHILLI, RECIPE COLLECTION

Recipe:

ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN

FEATURED IN

May 2016

May 2016

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