Biscuits: Sunflower and Parmesan

So it's been awhile since my last post but in my intro/bio I never promised regular posts. The past 8 years have seen many ups and downs but I'm now the most settled and happy than I've ever been thanks to my beautiful partner and his two sons and two cats. This post is dedicated to him in order to share one of his favourite snacks with you.

Sunflower and Parmesan Biscuits
Approx 30-40

150 g unsalted butter
¾ cup grated parmesan cheese

⅓ cup grated  cheddar cheese
1¼ cups plain flour
2-3 tspn lemon pepper seasoning
¼ cup sunflower seeds
¼ cup grated parmesan cheese extra for topping
fresh chives or parsley, optional

Method One - Electric Beaters (per the Women's Weekly Biscuits and Slices book)
Preheat oven to moderate 180°C. Line 2-3 oven trays with baking paper.
Using electric beaters, beat butter until light and creamy. Add parmesan and cheddar cheese and beat until combined.

Using a metal spoon, fold in sifted flour and seasoning. Combine mixture with well-floured hand. Turn onto lightly floured surface and knead for 2-3  minutes or until smooth. Roll out dough between two sheets of baking paper to 5 mm thickness. Use a 4-5 cm cutter, cut out your desired shaped biscuits.

Place on prepared trays, allowing room for spreading. Sprinkle the top of each biscuit with a little of the extra parmesan cheese.

Bake for 10-15 minutes of until golden brown. Allow biscuits to cool on trays.


Method Two - Processor  (my hack for when you have cold butter)
Preheat oven to moderate 180°C. Line 2-3 oven trays with baking paper.
In a large bowl, sift flour and seasoning and set aside. Using electric food processor, add cold butter, parmesan and cheddar cheese and process until  it looks like small clumps as pictured below.

Add butter and cheese mixture to flour bowl and combine with a well-floured hand. Turn onto lightly floured surface and knead for 3-4 minutes or until smooth. As the mixture is very crumbly  you will need to "work" and press the dough together until it comes together by rolling and folding the dough between two sheets of baking paper.

Roll out to 5 mm thickness and using a 4-5 cm cutter, cut out your desired shaped biscuits. Place on prepared trays, allowing room for spreading. Sprinkle the top of each biscuit with a little of the extra parmesan cheese.

Bake for 10-15 minutes of until golden brown. Allow biscuits to cool on trays  before consuming to prevent burnt fingers. #yum

Note: I've been attempting to grow herbs and have added some of our fresh parsley or chives to this mixture. You could also add some chilli to add a bit of zing if you wish.