Rosemary-cheese spritz biscuits
Parmesan and Pecorino cheeses make these savoury biscuits perfect for chutney.
2) Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.
3) Whisk the flour, pecorino, 20g of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.
4) Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press biscuits onto un-greased baking sheets. Leave about 2cm between biscuits. Sprinkle with the remaining 20g Parmesan and refrigerate biscuits for 20 minutes.
5) Preheat oven to 170C/Gas Mark 3.
6) Bake biscuits, rotating pan halfway through, until golden, the cheese browns a bit, and the biscuits smell nutty, about 20 to 25 minutes. Briefly cool the biscuits on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.
Cook's Notes: These freeze beautifully. Press the biscuits out into desired shapes on baking sheets and freeze. Transfer frozen biscuits to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen biscuits on baking sheets and bake from frozen for 25 minutes.
Some disk shapes work better than others. Since this is a savoury biscuit, we liked the cutters that result in a cracker shape biscuits, like the ribbon, clover. Stars and snowflakes work, too.
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