Quick and easy cookies filled with parmesan cheese, black pepper and spring onions. An ideal bread for a picnic, dinner party or for last minute guests.
BE PICTURED IN; CHARACTERIZED IN:
There are three secrets to making successful cheesecakes.
Follow these steps and I promise you perfect cookies every time.
These cookies only require about five minutes of active labor and 12-16 minutes to bake. That means you can whip up these babies in no time at all for picnics, last minute guests or dinner parties.
The cut cookie dough can be frozen in an airtight container and kept for a few months. That means you’ll want to double or triple the recipe and set some aside for quick baking later. Just place them on a tray, pop them in the oven and sit back.
cheese pastry
I prefer parmesan and lots of black pepper for this, but you can substitute cheddar, feta, or your favorite blue cheese.
You can also use chives or olives instead of spring onions. This recipe is just a guide to making perfect cheesecakes.
ingredients
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2 cups + 2 tablespoons all-purpose flour
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Dash cayenne pepper
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1/4 teaspoon salt
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1/2 teaspoon black pepper
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2 teaspoons baking soda (Make sure your baking soda is fresh! No more than 6 months old or it may not rise well)
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7 tablespoons butter, cold
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2 spring onions, finely chopped
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3 ounces. grated parmesan cheese
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3/4 cup buttermilk
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Kosher, Maldon, or black salt for sprinkling (optional; no table/iodized salt)
method
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Preheat oven, whisk dry ingredients:
Preheat oven to 425°F. In a large bowl, whisk together the flour, cayenne, black pepper, baking powder, and salt. Put aside.
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Add butter, dust with flour, add cheese and green onions:
Dice the butter into small pieces. If they get too warm, place them in a bowl and place in the freezer for about 10 minutes before continuing.
Mix the diced butter with the flour mixture until well coated. (Again, if the butter gets hot in your hands, place the whole mixture in the freezer for a few minutes.)
Add the spring onions and cheese and toss until well coated.
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Add Buttermilk:
Add the buttermilk and mix with your hands until just combined. You may find that you need an extra sip of buttermilk, if so then get on with it, but do so wisely. Don’t over knead.
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Roll out the dough, cut into squares:
Roll out the dough on a lightly floured surface. Knead once or twice; no longer. Shape into an 8×8″ square and cut into 2×2″ squares and sprinkle with some good quality salt if using.
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Bake:
Bake at 425°F for 12-16 minutes or until golden.
