These are very moreish, so don’t expect to have any left over!
Makes around 40 biscuits
Preheat the oven to 180o and grease/line two baking trays
Ingredients:
100g very soft butter (warm but not runny)
50g semolina
85g self-raising flour
75g freshly grated parmesan
salt and freshly ground black pepper
40 salted cashew nuts for topping
Method:
Measure all the ingredients except the nuts into a food processor and whizz until thoroughly mixed. If the mixture is a little stiff, add a little more butter.
Transfer the mixture to a piping bag with a 1cm nozzle.
Pipe out small blobs, about 2 cm in diameter, spacing them regularly on greased baking trays.
Press a nut into the centre of each biscuit. Bake at 180o for 12-15 minutes until golden brown, then cool on a wire rack.
If you don’t like using a piping bag, chill the mixture in the fridge until firm and then roll marble-size pieces of the mixture between your hands and flatten slightly – equally good, it just takes longer!
Gibson WI 