• Parmesan biscuits with yoghurt, lemon zest, black pepper and Parmesan

    By Richard Carstens Serves: 20
    Cooking Time: 40 mins


    • Parmesan biscuits
    • 50g unsalted butter, chilled
    • 50g cake flour
    • 25g Gruyère, coarsely grated
    • 25g Parmesan, finely grated
    • pinch salt
    • 1 egg white, beaten, to brush
    • 20ml (4 tsp) plain yoghurt
    • zest of 1 lemon
    • freshly ground black pepper, to taste
    • 50ml Parmesan, finely grate



    For the biscuits, beat the butter, flour, cheeses and salt together in a food processor until combined. Pulse until the mixture comes together. Turn out onto lightly floured surface and knead until smooth. Form into a disc, wrap in cling film and refrigerate to rest, 30 minutes. Preheat the oven to 180°C


    Roll out the biscuit dough on a lightly floured surface to 1cm thickness. Using a cookie cutter, cut out 4cm rounds. Place on a baking tray lined with baking paper and brush with the egg wash. Bake until golden, about 15 minutes.


    To serve, top each biscuit with a dollop of yoghurt and top with a sprinkling of lemon zest, black pepper and grated Parmesan. Enjoy!