Parmesan biscuit

PARA MASSA

Components

• 2 tea cups of wheat flour
• 125 grams of butter softened to room temperature
• 1/4 cup of tea with milk
• Half a tablespoon of baking powder
• Half a teaspoon of salt

Setup phase

1. In a bowl, combine the flour with salt and yeast. Incorporate the butter and knead using your hands, rubbing with your fingers until a moist dough forms. Slowly add the milk while continuing to knead until the dough is smooth.

1. Shape the dough into a ball and gently flatten it to make it easier to roll out. Wrap it in plastic wrap and chill in the refrigerator for 30 minutes.

This recipe is included in the book Cooking Four Hands.

FOR THE EDITING AND DISTRIBUTION

Components

• 100 grams of butter at ambient temperature
• 1 and 1/3 cups (tea) of finely grated Parmesan cheese (approximately 100 g)
• butter to grease the baking sheet
• flour to dust the countertop and to secure the baking sheet

Setup phase

1. In a bowl, thoroughly combine the butter with the grated Parmesan. Set aside.

1. Divide the dough into two portions. Dust the work surface with wheat flour and use a rolling pin to roll out one portion into a rectangle measuring approximately 30 cm by 20 cm. Evenly spread half of the filling in a thin layer. Starting from the longer edge of the rectangle, tightly roll the dough like a Swiss roll.
2. Cut a piece of paper to hold the dough and wrap the roll securely, folding and twisting the ends. This not only helps maintain its shape but also keeps the dough from drying out. Place it in the refrigerator to chill for at least 2 hours. Do the same with the remaining half of the dough.
3. Heat the oven to 180 °C (moderate temperature) about 20 minutes prior to baking the cookies. Grease two large baking trays with butter and dust them with wheat flour, or use non-stick baking sheets if you prefer.
4. Take one cookie roll out of the refrigerator at a time. Using a chef’s knife, slice it into 0.5 cm thick pieces with a single guillotine-like motion. Place the cookies on the baking tray, ensuring there is space between each one.
5. Place in the oven and bake for approximately 20 minutes, or until browned. Take them out of the oven and allow the cookies to cool on the baking tray before serving or storing, as they will crisp up once cooled. Repeat the process with the remaining portion.

Cookies stay crisp for up to one week when kept in an airtight container.

Get ready beforehand

The cookie dough roll can be stored in the refrigerator for up to 3 days without cutting, or in the freezer for as long as 3 months. When ready to bake, take the roll out of the freezer and let it sit at room temperature for 20 minutes before slicing.

Try different fillings to change the flavor.

For paprika-flavored biscuits: include 1 1/2 teaspoons of sweet paprika and 1 1/2 teaspoons of hot paprika. For rosemary-flavored biscuits: finely pick the leaves from 5 sprigs of rosemary and blend them into the filling. For a creamy variation: finely chop 25g of fillet (approximately 12 fillets) and incorporate it into the filling.