These biscuits made with the King of cheeses are so light and crisp, make lots because they are extremely moreish! Make the dough in advance and bake when required. They are perfect for unexpected guests or after a dinner party – simplicity at its best!
- In a food processor place all the ingredients and blend together, add 1-2 tbsp cold water and blend further until you have a dough.
- Lay a sheet of cling film on a work surface and spoon half the mixture down the centre to form a log, about 3cm wide. Firmly roll up. Repeat this with the remaining mixture until you have 2 logs, now place in the refrigerator for an hour until chilled and firm.
- Preheat the oven to 180°C/160°C Fan/Gas mark 4.
- Remove the log from the fridge and cut into 3mm slices and place onto a lined baking tray. Place in the oven for 10-15 minutes or until lightly golden and then transfer to a wire rack to cool completely and become crisp.
- These biscuits can be stored in an air-tight container for up to 2 days. Or you can freeze the uncooked dough for up to 1 month.
I have been commissioned by Parmigiano Reggiano to create this recipe and share this blog post with you here on my website. All thoughts and opinions are my own and I only endorse products I genuinely would recommend to you.
- Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.
- A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.
- The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.
- Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.