Little Moreish Nibbles
Pesto is a fridge staple — no self-respecting kitchen should be without it. Be it made fresh or from a jar it has an ability to turn a lowly bowl of plain pasta into a tasty meal. While pesto is often used in savoury main dishes it can also be used in baking. One of my favourite ways to do this is to incorporate it in biscuits. Think of it as a grown-up twist on the humble cheese biscuit we probably all made in Home Economics. The basil in pesto works well with the parmesan in these biscuits to give both colour and a punchy taste.
These biscuits are delicious on their own or with a slice of sharp cheese and taste really good with a glass of chilled white wine, but dieters should look away now due to the high butter content. This recipe also works well with red pesto, harissa paste or other strong cheeses.
Makes around 20 biscuits
- 100 grams plain flour
- 25 grams grated parmesan
- 100 grams butter, chilled and cubed
- 1 heaped tablespoon of green pesto
- In a large bowl mix together the flour and the parmesan.
- Rub the butter into the flour mixture until it has the texture of breadcrumbs.
- Stir in the pesto and enough milk to turn the mixture into a smooth dough.
- Roll the dough into a sausage shape that is roughly 1 inch in diameter. Wrap the dough in cling film and place it in the fridge.
- Once the mixture is firm, remove the cling film and cut the dough into approximately 20 thin discs. Place the discs on a baking tray lined with baking parchment and place the tray in the fridge to chill again for 30 minutes.
- Once chilled, bake at 180 degrees C/350 degrees F/Gas Mark 4 for 10 minutes or until golden. Allow the biscuits to cool on a wire rack. As tempting as it is to eat them warm, they are best eaten cold.