– 100 g unsalted cold butter, cut into cubes
– 100 g parmesan or pecorino, grated
– 100 g white spelt flour
– 100 g whole grain spelt flour
– 1 organic egg, yolk divided from egg white
– pinch of salt and pepper
– poppy seeds
In a bowl mix together flour (both of them) with butter. Rub together until they resemble breadcrumbs. Add the cheese, salt, pepper, egg yolk and water (0,5-1 dl). Work together everything into a dough. If it’s too moist, add more flour. If it still crumbles, add more water to it.
Divide the dough in two pieces and roll into two logs (about 12-15 cm long, diameter 3-4 cm). Brush both logs with the egg white and roll them in poppy seeds. Wrap the logs in cling film and place the logs in the freezer for about 15 minutes. The dough should be hard but not very frozen.
Meanwhile preheat the oven to 180C (350 F). After 15 minutes take out the logs from the freezer, unwrap them and cut into slices of 5-7 mm wide. Place the biscuits on a baking tray lined with baking paper and bake them for about 15-20 minutes until golden brown.
So crunchy, so delicous but when you bake it the flat will smell like cheese! 🙂