Gruyere Biscuits

Ingredients

75g plain flour

Sea salt and freshly ground black pepper

75g cold, unsalted butter, cubed, plus extra for greasing

75g Gruyère, grated


As featured in

Purchase Paul’s latest book from
Amazon by clicking below:


Gruyere Biscuits

Makes about 20 biscuits
Prep 40 minutes
Bake 10 minutes

I first tasted these on holiday in the Alps, where they were served with glasses of chilled Champagne. The biscuits were just the most perfect, salty, savoury contrast to the light fruity flavour of the wine.


1. Sift the flour and a large pinch of salt into a bowl or food processor. Add the butter and rub in lightly with your fingertips, or blitz in the food processor, until the mixture resembles breadcrumbs. Incorporate the cheese, then bring the mixture together with your hands, or briefly process to a soft dough. Wrap in cling film and chill for 30 minutes.

2. Heat your oven to 200°C and lightly butter 2 baking sheets or line with baking parchment.

3. Put the dough onto a lightly floured surface and roll it out to a 5mm thickness. Using a 5cm biscuit cutter, cut out rounds and put them on the prepared baking sheets, leaving plenty of room for spreading.

4. Bake for 10 minutes or so, until spread out and lightly browned at the edges. Watch carefully, because these biscuits colour quickly. Grind some salt and pepper over them and leave on the baking trays for a few minutes to firm up slightly, then slide onto a wire rack. Leave to cool. Store the biscuits between layers of baking parchment in an airtight container and they will keep for a couple of days.


Like this? Paul thinks you’ll LOVE this too...

French Squares / Jammy Dodgers

I spotted these large square biscuits in the window of a Parisian patisserie and thought they looked fun

Read more...