Women's Weekly Food

COOK’SNOTESPECORINO & NIGELLASEED BISCUITSThe dough can be shaped into a log,wrapped tightly in plastic and frozenfor up to 3 months. To thaw, removeplastic and defrost in the fridge. Sliceinto 1cm rounds, then place on an oventray and bake as above.Store biscuits in an airtight containerfor up to 1 week.``````PECORINO&NIGELLASEED BISCUITSPREP + COOK TIME1 HOUR (+ REFRIGERATION) MAKES 70``````1½ cups (225g) plain flour1 teaspoon nigella seeds150g butter, chopped coarsely1¼ cups (100g) coarsely gratedpecorino romano cheese1 egg yolk``````1 Sift flour into a largebowl. Add seeds. Rub in butterand cheese. Add egg yolk and mix to a firm dough.Wrap in plastic, then refrigerate for 1 hour.2 Divide dough into two portions. Roll each portionon a floured surface until 5mm thick. Cut out stars usinga 5cm cutter.Place shapeson greased oven trays.Refrigerate biscuits for 30 minutes.3 Preheat oven to 180°C/160°C fan.4 Bake biscuits, in batches, for 20 minutes.Cool on trays.Seeing starsKick off this year’s Christmascelebrations with these jolly bakesthat use just five ingredients.Christmas Extra