Gruyere And Walnut Biscuits

Ingrients & Directions 225 g Gruyere; grated 225 g Unsalted butter; room -temperature 1 ts Cayenne pepper 1 ts Salt 350 g Sifted plain flour 85 g Chopped walnuts; (85 to 115) 1 Cream the cheese and butter. Sift together the cayenne pepper, salt and flour and gradually add to […]

Ingrients & Directions


225 g Gruyere; grated
225 g Unsalted butter; room
-temperature
1 ts Cayenne pepper
1 ts Salt
350 g Sifted plain flour
85 g Chopped walnuts; (85 to 115)

1 Cream the cheese and butter. Sift together the cayenne pepper, salt and
flour and gradually add to the butter. Add the nuts and mix well.

2 Divide the dough in half and shape into logs about 4cm/1 1/2″ in
diameter. Wrap well in greaseproof paper or clingfilm and refrigerate for
at least an hour. Preheat oven to 180C/350F/Gas 4 and line baking sheets
with baking parchment.

3 With a sharp knife, cut the logs into 5mm/ 1/4″ thick slices. Place the
biscuits 2.5cm/1″ apart on the sheets. Bake for 15-20 minutes, until
lightly coloured, cool and store in an airtight tin.

Suggested toppings:

Piped Chevre (goats’ cheese) garnished with strawberry halves and a mint
leaf: Mix the cheese to a piping consistency with a little fromage frais.
Finish with a grinding of fresh black pepper.


Yields
1 servings

RobinDee

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