Cheesy feet & offspring

I first served these at an informal dinner party for my friends when I was in Buenos Aires.

I took the idea from Nigella though the recipe is not hers. The formula couldn’t be simpler though.

Cheesy Feet – © Gabriela R.

100g cold butter

100g plain flour

100g Parmesan cheese, grated

pinch of paprika (optional)

With very cold hands, rub the butter, flour and cheese together. If using paprika, you can sift it with the flour if you like. Mix everything until just amalgamated. Do not overwork. If the day is too hot, you can also wrap the dough in cling film and leave it to rest for about 30 minutes or so in the fridge. The cold butter will give it a false pâte feuilletée effect to the biscuits.

Roll it out to about 1 cm – not very thick – and cut out the dough in the desired shape. Place on a baking tray – no need to oil it as the dough is quite rich in fat. Bake in a hot oven until the biscuits are pale. Don’t wait until they turn golden or brown for the cheese will turn bitter if cooked too much. Very carefully, remove them onto a wire rack and leave to cool. These biscuits are very fragile, especially when still hot.

Note: if you use other cookie cutter shapes, you can also top them with poppy seeds, sesame seeds, etc before baking.

Last December, I made a variation on the theme for our Christmas table. The result were these Christmas stars. They were delicious as well.

Cheese and sun-dried tomato stars – © Gabriela R.

100g cold butter

100g plain flour

50g Emmental (Emmentaler) cheese, grated

50g Gruyère cheese, grated

3 big sun-dried tomatoes in olive oil, drained and finely chopped.

Proceed as above.

I dedicate this post to my friend Mary, who was eager to have the recipe.

Note: Just in case you’re wondering I got this über-cute cookie cutter at Kooks in Richmond.

Kooks Unlimited

2-4 Eton Street




Tel: 0208 332 3030


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