Golden and crisp, these sablé biscuits are a wonderful appetiser before dinner, a great snack or to accompany other crackers on your cheese boards.
150g Montanari Parmigiano Reggiano, finely grated
200g Lewis Road Creamery unsalted butter, cold and chopped into cubes
200g Girolomoni 00 flour
1½ tsp Accoceberry Espelette pepper
1 egg, lightly beaten with 1 Tbsp cold water
Black sesame seeds, to decorate
Put the Parmigiano, butter, flour and Espelette pepper in a food processor. Process until the mixture comes together in a ball of dough. On a lightly floured surface, roll the dough into 3 ‘logs’, each 3cm wide in diameter. Refrigerate until firm (at least two hours).
Preheat oven to 180°. Cut logs into 5mm wide slices and arrange on a lined baking tray, 2cm apart. Brush the top of each biscuit lightly with the egg mixture and sprinkle with sesame seeds to decorate. Bake for 11- 13 minutes, until the biscuits are golden and crisp. Cool on baking tray.
