Gruyere and Parmesan Allumettes

aka fancy cheese straws

110g/4oz Gruyere, finely grated
25g/1 oz freshly grated Parmesan
110g/4oz strong white flour
75g/ 3 oz butter, diced
a pinch of cayenne pepper
seasoning
a little beaten egg

Put the flour, Gruyere, butter and seasonings into a medium-sized bowl, then rub in until the mixture starts to form clumps. Form into a ball. Chill in the fridge for 15 minutes (optional but I think it makes it easier).

Preheat oven to 180C/Gas mark 4. Grease two baking sheets.

Transfer the dough to a flour-dusted board or surface, knead lightly again, then roll out into an oblong approx 20x30cm. Trim the edges. Brush with beaten egg and sprinkle with Parmesan. Cut into allumettes/straws 5mm wide and 10cm long - or any other length you like! Use a palette knife to transfer to the greased baking sheet and spread out a little if you can be bothered.

Bake for 15 minutes, then cool on a wire rack and store in an airtight tin.

Pistachio Sables

Little pistachio biscuits to serve with drinks. Having made these once I would probably make double quantities next time to make them larger.

20g/1oz shelled, unsalted pistachio nuts
40g/2oz strong white flour
40g/2oz unsalted butter, diced
40g/2oz freshly grated Parmesan
a pinch of cayenne pepper
seasoning

Chop the pistachio nuts until quite small. Mix them with the remaining ingredients. Rub the ingredients together until the mixture starts to form clumps. Press against the side of the bowl to bring it together.

Transfer to a board and knead lightly, then roll into a sausage shape. Wrap and chill in the freezer for 30 minutes.

Preheat oven to 180C/gas mark 4. Grease a large baking sheet. Slice the chilled log into discs about 5mm thick and place on the baking sheet. They do not spread in cooking so do not need to be placed far apart.

Bake for 13-15 minutes until they start to go golden around the edges. Cool on a wire rack and store in an airtight tin.

Oatcakes (wheat-free)

20 20

Servings Size

• oatcakes
  

Yield: 20-24 oatcakes

Ingredients:

250 g medium oatmeal or 250 g rolled oats
1 pinch salt
1/4 teaspoon bicarbonate of soda
1 tablespoon lard or bacon fat, melted
hot water from the kettle (about 75 mi for oatmeal, about 200 ml for rolled oats)

Directions:

1. Preheat oven to 200C/400°F.
2. Put the oats, salt and baking soda in a bowl.
3. Make a well, pour in the lard and stirring with a wooden spoon, add in enough of the hot water to make a stiff dough.
4. Knead it for a while to make it come smoothly together, then roll out as thinly as you can.
5. Cut into triangles or rounds.
6. Bake on an ungreased baking sheet for 15-20 minutes, or until the edges are turning golden-brown and the oatcakes themselves are firm (they'll crisp up on cooling).
7. Remove to a wire rack to cool.