Parmesan, Cheddar & Black Sesame Biscuits with Spiced Shiraz Jelly
Ingredients
- 150g unsalted butter, softened
- 3/4 cup finely grated parmesan cheese
- 1/2 cup finely grated cheddar cheese
- 1 1/4 cups plain flour
- 1/4 cup finely grated parmesan cheese, extra
- 2 tsp black sesame seeds
- 6 small mason jars
- 1 1/2 cups caster sugar
- 1 tablespoon pectin powder
- 3 cups Shiraz (750 ml bottle)
- 1/4 cup guava juice
- 1/4 cup lemon juice
- Thickly cut rind of one orange
- 1 cinnamon quill
Biscuits
Shiraz Jelly
Method
- Preheat oven to 160°C fan forced, and line two baking trays with baking paper.
- In a medium bowl, using an electric mixer, beat butter until light and fluffy. Add the cheeses and beat until well combined.
- Add the flour and use a flat-bladed knife to mix to a rough dough. Be careful not to over mix. Bring together on a lightly floured bench with your hands, until smooth.
- Roll the dough between 2 sheets of baking paper to 4mm thick. Place in the fridge for 15 minutes to chill slightly.
- Using a 3cm round cutter, cut out biscuits and place them on the prepared trays. Sprinkle with the extra parmesan and sesame seeds.
- Bake for 15 minutes, or until golden. Set aside to cool.
- To make the jelly, wash mason jars and lids, and place in combi-steam at 100°C, full steam and steam for 15 minutes to sterilise.
- In a medium bowl, mix sugar and pectin and stir to combine.
- In a large saucepan, simmer all remaining ingredients. Bring to a boil and cook for 10 minutes. Add sugar-pectin mixture, stirring vigorously for 1 to 2 minutes until dissolved and liquid thickens. Remove from heat and discard cinnamon quill.
- Fill hot jars to 3/4 full, screw on lids. Set aside to cool. Lasts 3 weeks once opened.
