Makes 60 small biscuits
150g unsalted butter
200g plain white flour
1 tsp dried thyme, rosemary, or sage, or a mix like za'atar or herbs de Provence
- Cut the butter into small pieces and bring it to room temperature.
- Mix the flour and Parmesan together. Rub in the butter pieces to combine all the ingredients into a stiff but pliable dough.
- Divide the dough into three pieces and shape them into logs. Cover the logs in cling film and refrigerate for 10 to 15 minutes.
- When you’re ready to bake, pre-heat oven to 165°C/155°C fan. Roughly shape each piece of dough into a log to fit the cylinder of the Marcato Biscuit Press. Attach the shape of your choice to the Biscuit Press. Press shapes directly on the baking tray, leaving space between each biscuit. Do this in batches if needed.
- Bake until golden brown, approximately 12-15 minutes. Leave to cool on the trays for 10 minutes, then transfer to cooling racks so they can cool completely. These are lovely to eat warm but also improve after a few days.
- Warm gently before serving, if possible.
- These biscuits are wonderful served with Champagne, as a pre-Christmas (or pre-dinner party) amuse-bouche.
- Feel free to experiment with cheeses, herbs and spices.