At this time of the year I make my savoury biscuits. To be served with cheese, grapes and celery they make for an extra special cheese course. They also make the most amazing canapés, topped with chutney and slivers of cheese at drinks parties. Here is my brand new savoury biscuit recipe but you can also find my Parmesan, chilli and rosemary biscuits (the biscuits on the left in the picture below) in my second book Home Baking
100g unsalted butter, softened
70g chopped walnut pieces
150g plain flour
pinch of coarsely ground black pepper
Pinch of dried sage
Pinch of dried thyme
You will also need a large baking tray, lined with baking parchment
Place the butter, flour, polenta and the egg into a food processor and pulse.
Add the walnuts dried herbs and pepper and pulse in the machine until just combined. Turn out on to the worksurface and bring together in a sausage, 3cm in diameter. Slice into 2cm thick rounds and place on to the prepared baking sheet, making sure you leave enough space for the biscuits to spread.
Chill the biscuits for at least 30 minutes.
You can also form into a log and freeze at this stage until needed.
Preheat the oven to 170ºC/325ºF/gas mark 3.
Cook the biscuits on the middle shelf of the preheated oven for 15-20 minutes. Transfer to a wire rack to cool.