Dessert

Millet, parmesan and seed biscuits

Name: Millet, parmesan and seed biscuits
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 30
Ingredients: 250g millet meal*; 1/2 teaspoon baking powder; 50g finely grated fresh parmesan; 100g cold unsalted butter, chopped; large pinch of salt; 2 1/2 tablespoons milk; 2 teaspoons each of sesame and poppy seeds; 1 tablespoon sunflower seeds; Parmesan and dried fruit (such as muscatels), to serve

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Ingredients (9)

250g millet meal*
1/2 teaspoon baking powder
50g finely grated fresh parmesan
100g cold unsalted butter, chopped
large pinch of salt
2 1/2 tablespoons milk
2 teaspoons each of sesame and poppy seeds
1 tablespoon sunflower seeds
Parmesan and dried fruit (such as muscatels), to serve

Method

1.

Process millet, baking powder, cheese, butter and a large pinch of salt in a food processor until combined. With motor running, add milk and process until mixture starts to form a ball. Place dough on a piece of plastic wrap, form into a disc and chill for 20 minutes.
2.

Preheat oven to 200°C and lightly grease 2 baking trays.
3.

Roll out dough to 3-4mm thick on a sheet of baking paper. Scatter dough with combined seeds and gently press in with the rolling pin. Use a 5cm round pastry cutter to cut 30 biscuits from dough and place on trays. Bake for 12 minutes or until browned. Set aside to cool slightly, then transfer to a wire rack to cool completely. Serve with parmesan and dried fruit.