Peperoncino & Fennel rounds.

imageThese little biscuits are so delicious and perfect at this time of year. I first tried these from a Nigella recipe which calls for only handfulls of parmesan in the dough resulting in a soft, crumbly cheesey shortbread. I loved them and couldn’t believe how easy they were! I added my own little twist here by adding chilli flakes and fennel seeds. I love the spicy kick it gives. Enjoy these on their own with a glass of prosecco in hand or with some nice cheeses and chutney.

Makes 35-40

Ingredients

150g plain flour

100g soft butter

1 free range egg yolk

1tbsp fennel seeds

1tbsp chilli flakes

2 tbsp freshly grated parmesan

 

Put all ingredients in a food processor and whizz until it forms a clump.

Turn it out and give it a kneed for only around 30 seconds, until smooth, then divide into two.

Take the first half and roll into a sausage shape about 3cm in diameter. Make sure ends are flat so the cylinder resembles a roll of coins. Roll this in in cling film so it resembles a christmas cracker and put in the fridge. Do the same with the other half and leave to rest in the fridge for 45mins.

Pre heat the oven to 180 degreesC. Cut the cylinders into pound coin rounds and arrange on lined baking tray.

Bake in the oven for 15-20 minutes until they are a soft golden colour around the edges. Leave to cool and enjoy!

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