Not long ago, there was a wine tasting @LucFineFoods and I decided to make Simon Hopkinson’s Parmesan biscuits. These have the usual advantage of being egg-free (if you skip the final glaze), and they pack a fantastic amount of taste.
Since then, these have been very much in demand both at home and at work (my day-job, that is).
– For consistency, I have decided that the “pinch” of cayenne is a level 1/4 teaspoon.
– I don’t do the final glazing and sprinkling anymore.
– I make a double batch of dough, roll it up into a 5cm-thick cylinder and wrap it in cling film. I keep that in the coldest part of my fridge, and make slices as and when needed (at least twice a week, nowadays).
– Take out of the oven when the centre is still paler than the edges.