Parmigiano Reggiano & Espelette Pepper Sablé Biscuits
150g Montanari Parmigiano Reggiano, finely grated
200g Lewis Road Creamery unsalted butter, cold and chopped into cubes
200g Girolomoni 00 flour
1½ tsp Accoceberry Espelette pepper
1 egg, lightly beaten with 1 Tbsp cold water
Black sesame seeds, to decorate
Put the Parmigiano, butter, flour and Espelette pepper in a food processor. Process until the mixture comes together in a ball of dough. On a lightly floured surface, roll the dough into 3 ‘logs’, each 3cm wide in diameter. Refrigerate until firm (at least two hours).
Preheat oven to 180°. Cut logs into 5mm wide slices and arrange on a lined baking tray, 2cm apart. Brush the top of each biscuit lightly with the egg mixture and sprinkle with sesame seeds to decorate. Bake for 11- 13 minutes, until the biscuits are golden and crisp. Cool on baking tray.