Christmas biscuits (savoury)

Last year, I threw a crazy New Year’s party so all my friends from secondary school, my boyfriend and I could all gather and have fun together for one night, like we used to when we all lived in London. Those were the days… The girls and I made so much food, so much to drink! It was crazy and absolutely over the top: you might think you can never make too many cupcakes but we definitely went over the line. Oh dear… However! Part of the savoury food were Megan’s wonderful Christmas biscuits! They are to die for.
I made those for my friends in college last week and thought I would share Megan’s recipe on here. It’s really easy!

This recipe makes about 20 cookies (4.5 cm or 3/4 inch of diameter)

-115g of plain flour
-1/2 tsp mustard powder
-1/2 to 3/4 tsp of cayenne pepper (depending on how you like it)
-55g of cold unsalted butter, diced (it is really important the butter is cold if you want to obtain that flaky texture)
-55g of freshly and finely grated parmesan
-1 medium egg beaten (1/2 for dough and 1/2 for egg wash)
-1 tbsp of water
-1 tbsp of mustard seeds (optional, it’s for decorating but you can also use poppy seeds, or any kind of seeds you like really)

-Preheat oven to 190 degree C
-Mix the dry ingredients in a bowl (flour, mustard powder, cayenne pepper) and season with a bit of salt and some pepper.
-Throw parmesan in the bowl and mix.
-Add in the diced butter and mix with the tip of your fingers to obtain a crumbly texture.
-Add 1/2 the beaten egg to combine everything + the tbsp of water. If the dough is still very dry add a tiny bit of water at a time until you reach a nice dough consistency.
-Flour a clean surface with only a tiny bit of flour: you do not want your dough to incorporate too much extra flour and then get dry.
-Throw the dough on the surface and knead.
-Once nicely kneaded, roll it out to 0.5mm and use some cute cookie cutters to cut it.
-Place the nicely shaped almost cookies on a baking sheet lined with baking parchemin.
-Egg wash the cookies and top them with the decorating mustard seeds.
-Pop them in the oven for about 12-15min, or until they are golden brown (it could take a bit longer).
-Once they’re done, let them cool on a cooling rack and then enjoy!

These are so yummy! They were a great success among my friends who were even more impressed as I managed to bake these in the toaster oven of our small and horrid kitchens. These are great for presents as well ;)

tip: replace about 15-20g of the plain flour by self-raising flour so the cookies rise a bit!