Fennel and Parmesan biscuits with cream cheese
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These delicious little crackers from Kevin Mangeolles are the perfect accompaniment to any cheese board. Producing a spectacular savoury biscuit, this cheese biscuit recipe can be made with vegetarian cheeses instead of Parmesan if desired.
First published in 2015
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Ingredients
Metric
Imperial
- 175g of butter
- 1 egg
- 8g of sugar
- 25g of Parmesan, finely grated
- 5g of salt
- 10g of fennel herb, finely chopped
- 250g of plain flour
- 100g of cream cheese
SAVE RECIPE
Method
2
Add the egg, Parmesan and fennel. Mix and fold in the flour. Leave to rest in the fridge for a minimum of 4 hours
- 1 egg
- 25g of Parmesan
- 10g of fennel herb
- 250g of plain flour
3
Roll between sheets of cling film until very thin. Place on a tray and freeze for 10 minutes
4
Remove one sheet of cling film and cut the dough into small rings. Place on a baking sheet and put in an oven for 10-15 minutes at 120ºC/Gas mark 1/4. Allow to cool
5
Place a small amount of cream cheese on 1 biscuit with another on top to make a sandwich
- 100g of cream cheese
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