Traumatic but rewarding – parmesan and paprika biscuits
Don’t get me wrong, this delicious recipe by Il Cavoletto Di Bruxelles is yummy as, but omg. I’ve never made biscuits that are this crumbly before, and boy were they worrying to make. The dough kept falling apart on me, and the refrigerated dough was quite difficult to cut without breaking. If you feel like a bit of a challenge (no one is going to make this now are they?), these aren’t too time-consuming, but you’ll feel great eating the things. They’re also delicious, did I mention that? And cute. Delicious and cute.
Anyway, here’s the recipe, translated from Italian from the original site (and adapted slightly, as I didn’t have enough parmesan):
Parmesan & Paprika biscuits
140g flour (1 c)
100g butter, softened
60g parmesan, finely grated
5-10g grated tasty cheese (or other strong cheddar)
1 tsp paprika
1 egg yolk*
* Use the leftover white in scrambled eggs or quiche or something.
Mix butter & parmesan. Mix in flour, paprika and salt, then add yolk and mix to combine into a dry but soft dough. Bring together with hands quickly and knead to form a dough ball. It may crumble a bit but don’t be tempted to add water. Roll into 1 long (or 2 shorter) cylindrical shapes 1″ in diameter, bag and put in fridge, preferably overnight.
Next day, preheat your oven to 220C or 450F, and unearth your dough cylinders. Very lightly grease an oven tray (brushing with a pastry brush dipped in a little oil works well). Cut 5mm thick circles off your dough cylinder (to stop crumbling the dough, roll the knife across the cylinders, rotating as you push down to cut. Arrange the discs on the tray at least 1cm apart (they don’t expand much), and place on the middle or upper rack in your oven. Bake 5-10 mins until lightly golden, making sure you check the bottoms (you don’t want them brown, just golden) for burning. Allow to cool, and for storage use an airtight container.