Fennel and Parmesan biscuits with cream cheese

PT50M

PT4H

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Ingredients

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Imperial

  • 175g of butter
  • 1 egg
  • 8g of sugar
  • 25g of Parmesan, finely grated
  • 5g of salt
  • 10g of fennel herb, finely chopped
  • 250g of plain flour
  • 100g of cream cheese
1
Beat the butter, sugar and salt until white
  • 175g of butter
  • 8g of sugar
  • 5g of salt
2
Add the egg, Parmesan and fennel. Mix and fold in the flour. Leave to rest in the fridge for a minimum of 4 hours
3
Roll between sheets of cling film until very thin. Place on a tray and freeze for 10 minutes
4
Remove one sheet of cling film and cut the dough into small rings. Place on a baking sheet and put in an oven for 10-15 minutes at 120ºC/Gas mark 1/4. Allow to cool
5
Place a small amount of cream cheese on 1 biscuit with another on top to make a sandwich
  • 100g of cream cheese
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