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Anchovy, cheese and pine-nut biscuits

Makes 30

110g plain flour

1 tsp baking powder

1 tsp cayenne pepper

1 tsp caster sugar

80g unsalted butter, chilled and cubed

50g anchovy fillets, drained and finely chopped

50g mature cheddar, grated

50g pine nuts, coarsely chopped

1 Line and grease 2 baking trays. Set the oven to 180C/350F/gas mark 4.

2 Mix together the flour, baking powder, cayenne and sugar. Rub the butter into

the mix to create a coarse crumb. Add the anchovies, cheese and pine nuts. Mix

to ensure the fish pieces are well distributed. Add a little cold water and

knead lightly to make a firm dough.

3 Halve the mix, then roll each half into a cylinder about 10cm long. Put in

the freezer for 15 minutes or the fridge for half an hour.

4 Slice the cylinders thinly, to about a depth of 4-5mm per biscuit. Place on

the lined baking trays and bake for around 20 25 minutes, until slightly

coloured around the edge. Leave to cool on a rack before eating.