Cooking Time
16-18 minutes
- 1 tsp fennel seeds
- 100 g plain flour
- 100 g butter, chopped
- 50 g vintage cheddar, grated
- 70 g pecorino, grated
- 2 tsp thyme, plus extra for scattering
- 1 tsp chilli flakes
- 1 egg yolk
Recipe serves: 4
Method
Dry-roast the fennel seeds in a small frying pan over medium heat until fragrant (approximately 30 seconds).
Transfer to a mortar and pestle and coarsely crush.
Combine flour, butter, cheddar, 50 g pecorino, thyme, chilli, fennel seeds, 1/2 tsp freshly ground black pepper and 1/2 tsp salt in a food processor and pulse to combine.
Mix egg yolk with 1 tbsp cold water in a small bowl.
Add to the food processor and pulse to combine. Turn out onto a lightly floured surface and bring together to form a dough.
Roll dough between 2 sheets of baking paper until 4mm thick. Refrigerate for 1 hour to rest.
Preheat your Barazza oven to 180C, conventional setting.
Line a large oven tray with baking paper.
Cut dough into small rectangles or triangles and transfer to the tray.
Scatter with remaining thyme and pecorino and season with freshly ground black pepper.
Bake, turning halfway through cooking until biscuits are golden, 16-18 minutes.
Cool on the tray, then transfer to a wire rack to cool completely before serving.
