Mature Cheese Sables
Method
By Lorna Brash
Makes 16. Takes 20 minutes to make, 20 minutes to bake, plus cooling. These biscuits can be made up to 1 week ahead and stored in an airtight tin until ready to wrap.
-You can make up a gift box containing these easy biscuits, a chunk of good Cornish cheese, some home-made tomato chutney (see recipe) and a bottle of wine or port.
Method
1. 1. Preheat oven to 180°C/fan160°C/gas 4. Place the butter in a large bowl with the flour, polenta, salt and nutmeg and beat until well combined. Stir in the Cheddar and two-thirds of the Parmesan and bring together to a soft pliable dough.
2. 2. Divide the dough into 16 equal-size balls and place, spaced apart, on 2 large baking sheets. Dip a fork into some flour and use to flatten each biscuit to create a criss-cross pattern. Sprinkle one-third of the biscuits with sesame seeds, another third with poppy seeds and the rest with the remaining Parmesan. Bake for 20 minutes or until golden. Transfer to a wire rack to cool completely.
Ingredients
100g unsalted butter, softened
125g self-raising flour, plus extra
50g fine polenta
1/2 tsp salt
1/2 tsp freshly grated nutmeg
50g mature Cheddar, finely grated
25g Parmesan, finely grated
Sesame and poppy seeds, to sprinkle
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