Biltong & Parmesan Biscuits

Biltong & Parmesan Biscuits - Claire Joy Cooks

What You Need

  • 215g unsalted butter
  • ¼ cup icing sugar
  • 1 tsp freshly ground black pepper
  • 1 tsp table salt
  • 1 ¾ cups cake flour
  • 1 cup finely grated parmesan
  • ½ cup biltong powder
  • 1 tsp sea salt flakes
  • 2 tbsp olive oil
Biltong & Parmesan Biscuits - Claire Joy Cooks - 4

What To Do

Using an electric mixer, beat butter in a medium bowl on low speed until smooth. Add icing sugar, pepper, and salt. Reduce speed to medium and beat, occasionally scraping down the sides of the bowl, until light and fluffy, 4–5 minutes.

Add flour, cheese and biltong powder until the dough just comes together.

Wrap dough in plastic and flatten into a rectangle. Chill until firm, at least 2 hours.

Preheat to 180°. Line a baking tray with baking paper. Remove plastic wrap from dough. Roll out dough on a lightly floured surface. Cut out circles. Brush biscuits generously with oil, then sprinkle with biltong powder, sea salt & top with a piece of biltong.

Bake, turning the baking tray halfway, until cookies are golden brown, roughly 14–16 minutes. Serve warm or at room temperature.

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