25g other cheese of choice
100g unsalted butter
1 large egg yolk
The original recipe I used was with plain flour, however I now use self raising as I think it provides a lighter bite.
Mix all the ingredients together to form a dough. I always use an electric mixer to do this - makes it easy peasy!
Add a pinch of salt if you like - I never add salt as I often use a blue cheese and parmesan can be quite salty too.
Roll out the dough to 1/2 cm thick on a floured surface and cut out rounds using an old screw top from a (wine) bottle.
You can re-roll the pastry 2 or 3 times to make maximum use.
Place on a baking tray lines with parchment.
Cook in a pre-heated oven 170 celcius for 8 to 10 mins or until they turn golden.
Place on cooling rack. When cool store in an air-tight container. Keeps easily for up to 3 days, maybe more if you can resist the temptation to eat them!
For variations add a sprinkling of cumin seeds or chilli or herbs to the rolled out pastry - fold and re-roll.