Vayehi Recipe – Parmesan Shortbreads

Rachel Davies

Makes about 50

Ingredients:

165g unsalted butter, at room temperature

165g Parmesan cheese, freshly grated

210g plain flour

½ teaspoon baking powder

½ teaspoon paprika

½ teaspoon cayenne pepper

½ teaspoon sea salt flakes

½ teaspoon freshly ground black pepper

Nigella seeds

1 egg, beaten

Method:

Mix the butter and Parmesan together in a freestanding mixer with a paddle attachment, until softened and well combined.
Add the flour, baking powder, paprika, cayenne, salt and pepper, and mix until the dough comes together.
On a floured surface, divide the dough into two pieces and roll each piece into logs with 3-4cm diameter. Wrap in Clingfilm and chill in the fridge for about 30 minutes, or until firm.
Sprinkle the nigella seeds on a tray. Brush the logs with the beaten egg, then roll in the seeds until lightly covered. Wrap and chill for 30 minutes. (You can also freeze them at this stage)
Preheat the oven to 170°C. Cut the logs into slices 1cm thick, and place on a baking tray lined with baking parchment. Bake for 10-12 minutes, or until golden. Leave to cool and serve immediately. Keep leftovers in an airtight container.

With a degree in Theology and no culinary experience, Rachel Davies acquired her passion for cooking while on Voluntary Service Overseas in Zambia. After graduating in Cuisine and Patisserie from LeCordon Bleu, Rachel went on to work with some of London’s most inspiring chefs at Galvin Bistro de Luxe in Baker Street, and Lanka Patisserie in Primrose Hill. In June 2010 she started her blog Rachel’s Kitchen as a way to share her passion for food. She was voted runner up ‘Best Cookery School Tutor’ in the UK Cookery School of the Year Award 2012, and was a finalist for the ‘Best Young Rising Star’ in the Cookery School Awards 2012. http://www.rachels-kitchen.com/blog/