Recipe details
Prep time
15
min
Cooking time
12
min
Total time
27
min
Ingredients
- 150g plain flour
- 110g softened butter
- 100g finely grated parmesan
- 2 tbsp finely chopped wild garlic
- Large pinch of salt
- Large pinch of black pepper
- Fresh herb leaves and Wild Garlic flowers
Instructions
- Add the flour, parmesan, salt, pepper and wild garlic to a food processor and briefly pulse to bring everything together.
- Add the softened butter and pulse around 20-25 times. This should bring the mixture together into a smooth dough.
- Remove from the food processor and bring together, kneading lightly. Shape into a smooth, flat disc and wrap in cling film.
- Chill for 30 minutes, remove from the fridge and roll out in-between two sheets of greaseproof paper (to around the thickness of a pound coin)
- Put back in the fridge to chill for a further 30 minutes.
- Pre heat the oven to 170ºc and line a tray with greaseproof paper.
- Once chilled, peel back the greaseproof paper and lay wild garlic flowers and fresh herbs on the surface. Replace the greaseproof paper briefly and roll them into the dough lightly. Cut out as many biscuits as you can and lay on the prepared tray.
- Bake for 10-12 minutes and allow to cool.
- Store in an airtight jar and enjoy within 5-7 days for optimum freshness.
What sized cutter do I need?
Any size you have to hand is fine, just be mindful that smaller cookie cutters will make a larger batch. You could also make them square or crimped by using a pastry cutter.
Do I have to use Wild Garlic?
If Wild Garlic isn't your thing, or you are struggling to find it, then you can substitute the Wild Garlic for the equivalent amount of any fresh herb. The same goes for the parmesan, you can use finely grated mature cheddar or another hard cheese of your choice.
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