A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
This recipe is adapted from Simon Hopkinson's Roast chicken and other stories. The original uses only parmesan, and cayenne pepper rather than chilli. These little biscuits are so incredibly tasty and moreish that we have to make twice as many as we need, because half of them inevitably get eaten straight off the wire rack whilst cooling.
As Hopkinson says, they are a delicious accompaniment to "a very good dry martini" - or indeed virtually any other aperitif that is not too sweet. They are also excellent in place of bread served with the roast cherry tomato and garlic soup, or, if you omit the chilli, with the white asparagus soup.
Makes about 35 bite-sized, or 20 larger biscuits
50g plain flour
75g flaked almonds
40g freshly grated Parmesan cheese
30g freshly grated mature cheddar
40g butter, melted
1 egg white, beaten
1 tsp coarse salt
half a tsp crushed dried chilli
Preheat the oven to 200C/Gas 6. Mix together all the ingredients except the egg white until combined. Add the egg white and form into a soft, slightly sticky dough. You may not need all the egg, so don't add it all at once. But don't worry if you have already done so and your dough seems too wet - a little extra flour will solve the problem.
Scatter flour over a suitable surface and roll the dough out very thinly. Cut into circles with a pastry cutter. If you don't have a pastry cutter, an upturned glass, or an empty tin can will do the job. We prefer small bite-sized biscuits of about 4cm diameter, but any size - or shape - are fine.
Put the cut biscuits onto a well greased baking sheet, or baking parchment. Bake for around 7-10 minutes until pale golden in colour. Remove immediately to a wire rack to cool.
Serve at room temperature, if you can resist the lure of the warm biscuits fresh from the oven. They will keep well in an airtight container for a good few days.