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Makes 30
115g plain flour
35g semolina
50g butter (cut into small pieces)
50g parmesan cheese, grated
tsp mustard powder
A pinch of black pepper
15g sun-dried tomatoes in oil, chopped
2 tbsp oil from the tomatoes
1 tbsp water (optional)
1 Mix the plain flour with the semolina. Rub the butter into it to create a
grainy, breadcrumb-like mixture.
2 Mix the cheese, mustard and pepper through this, ensuring that the cheese is
evenly distributed. Add the tomato pieces and stir it all together. Finally,
use the oil to bring the mixture together to form a soft dough. Add a little
water if it needs a bit more persuasion to come together.
3 Roll this into a log about 25cm long and wrap it in clingfilm before putting
it in the fridge to rest for 30 minutes.
4 Meanwhile, lightly grease a baking tray and heat the oven to 180C/350F/gas
mark 4. Unwrap the dough and slice it into discs about 3-4mm thick. Space these
out on the tray. Bake for 15-20 minutes until they are just starting to brown.
Place on a wire rack to cool.