Denise says:
These little savoury biscuits are great not only with to dunk into soups but also with dips and with cheese.
Can be made in advance
Preparation Time: 15 minutes
Cooking Time: 35 minutes plus 10 minutes cooling time
Ingredients:
75g (3 oz) unsalted butter110g (4 oz) grated Parmesan cheese
2 tablespoons – fresh basil – finely chopped
Zest of ½ lemon
2 large eggs
100ml (4 fl oz) milk
110g (4 oz) toasted pine nuts
450g (1lb) plain flour
2 teaspoons baking powder
75g (3 oz) pitted black olives – chopped
Method
1) Pre-heat the oven to 180ºC/350ºF/ gas mark 4.2) Add the butter, cheese, basil, lemon zest and eggs into a food processor and combine.
3) Add the milk, flour, baking powder and olives. Whizz together briefly to form a soft dough.
4) Remove this dough from the food processor and fold in the toasted nuts.
5) Line a baking tray with baking parchment.
6) Divide the dough into 2.
7) Mould into 2 ‘sausage’ like shapes 7 ½ cm (3 inch) wide and place on the baking tray leaving a gap between them.
8) Bake in the pre-heated oven for 20 minutes or until lightly browned.
9) Remove and cool for 10 minutes.
10) Transfer to a chopping board and slice each ‘sausage’ diagonally into 1cm (1/2 inch) pieces.
Return these to the baking tray cut side down and cook for a further 15 minutes. a week or frozen.
To Serve the stylish way - Place in a dish alongside the soup.
Can be stored in an air-tight container for
Recommended Wine: I recommend an wine from the Bartenura Italian collection Valpolicella . It is described as a distinctive, light red dry wine. Price £5.50.