CHEESE SABLÉS WITH CUMIN, FENNEL AND NIGELLA SEEDS

CHEESE SABLÉS WITH CUMIN, FENNEL AND NIGELLA SEEDS

These little cheese biscuits always prove popular at a drinks party. This recipe makes about 66 biscuits and they freeze well if you want to make them in advance.

INGREDIENTS

• 200g strong white flour, plus extra for rolling
• 2tsp mustard powder
• 1/2tsp baking powder
• 200g unsalted butter
• 100g grated Parmesan
• 100g grated aged Gouda 
• 2 egg yolks
• 1tsp each cumin, fennel and nigella seeds

METHOD

1. Place everything except the seeds in a food processor and process until it comes together in a ball.
2. Divide the mixture into 3 even pieces. Fold the cumin seeds into one third, the fennel seeds into another and the nigella seeds into the last piece of dough. 
3. Roll out each piece of dough on a floured surface to the thickness of a pound coin. Stamp out 4-5cm rounds and lay on 3 baking sheets. Chill for 20 minutes.
4. Heat the oven to 200˚C/fan oven 180˚C/mark 6. Bake for about 8-10 minutes until golden brown. 
5. Leave to cool for a minute or two before transferring to a wire rack. Store in an airtight container or freeze.