225 g Gruyere; grated
225 g Unsalted butter; room
-temperature
1 ts Cayenne pepper
1 ts Salt
350 g Sifted plain flour
85 g Chopped walnuts; (85 to 115)
1 Cream the cheese and butter. Sift together the cayenne pepper, salt and
flour and gradually add to the butter. Add the nuts and mix well.
2 Divide the dough in half and shape into logs about 4cm/1 1/2″ in
diameter. Wrap well in greaseproof paper or clingfilm and refrigerate for
at least an hour. Preheat oven to 180C/350F/Gas 4 and line baking sheets
with baking parchment.
3 With a sharp knife, cut the logs into 5mm/ 1/4″ thick slices. Place the
biscuits 2.5cm/1″ apart on the sheets. Bake for 15-20 minutes, until
lightly coloured, cool and store in an airtight tin.
Suggested toppings:
Piped Chevre (goats’ cheese) garnished with strawberry halves and a mint
leaf: Mix the cheese to a piping consistency with a little fromage frais.
Finish with a grinding of fresh black pepper.
Yields
1 servings