Making parmesan cheese biscuits for Nundle Book Group

Nundle Book Group's monthly gathering is motivation to make Sophie Hansen’s Parmesan cheese biscuits from Local is Lovely. With the sharpness of the parmesan and kick of cayenne pepper they are the perfect snack to have with drinks, add to a chatter platter, or package as a gift. Our book group enjoyed them eaten on their own, but you could experiment topping with more cheese or tapenade. Please give them a try and even follow Sophie's advice and make the dough well in advance so you just have to slice and cook when you need the biscuits. How appropriate that Sophie is an avid reader, co-hosting the podcast @somethingtoeat_somethingtoread with Germaine Leece.

Our book group members made up a significant part of the audience for the Sydney Writers' Festival Live and Local program live streamed free at Nundle Library and dozens more across Australia. This was the first time Nundle Library used its new 190cm wide screen and I really felt like I was in the audience listening to Helen Garner (The Season), Nadine Ingram (Flour and Stone), Natalie Paull (Beatrix Bakes), Kate Reid (Lune Croissanterie), and Asako Yazuki (Butter). Using technology like this to overcome distance is a wonderful way to link rural readers and writers with their favourite, or previously unknown, authors.

Parmesan cheese biscuits from Local is Lovely by Sophie Hansen

Serves 10. Prep: 15 minutes. Cooking time: 15 minutes. Resting time: Until cool.

What you need: 1 1/2 cups plain flour (I used a stoneground, unbleached flour), 150 g unsalted butter, cubed, 1 1/2 cups finely grated parmesan, 1 tsp cayenne pepper, 2 egg yolks, 2 tbsp milk.

What you do: Combine the flour and butter in a large bowl, using your fingertips to blend the butter and flour together to resemble fine breadcrumbs. Add parmesan, cayenne pepper, egg yolks, and milk, and mix until combined. Turn the dough out onto a floured surface and gently knead and shape into a ball. Use your hand to form the dough into a log of about 4 cm diameter. Wrap in plastic wrap and chill in the fridge for 30 minutes.

Preheat the oven to 180 C and line a baking tray with baking paper. Slice the dough into 4 mm rounds and place on prepared baking tray/s. Bake for 15 minutes until golden and crisp. Cool completely on wire racks then store in an airtight container for up to two weeks.

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