These biscuits melt in the mouth! It’s a Nigella’s recipe so what can I say? Yummy!!!

PARMESAN SHORTBREADS
(source: Nigellissima)

INGREDIENTS
150g flour
75g grated parmesan
100g unsalted butter, softened
1 egg yolk

METHOD
Mix all the ingredients together – using bowl and spoon, electric mixer or food processor as wished – until a golden dough begins to form a clump.
Turn it out onto a surface and knead for about 30 seconds, until smooth. Divide into two.
Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3cm in diameter. Make sure the ends are flat too, so that the cylinder resembles a roll of coins. Now wrap this up in a piece of cling film, twisting the cling film at the ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough.
Preheat the oven to 180°C while the dough rests in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily; aim for about 1cm, think fat pound coins or similar.
Arrange on a baking sheet lined with parchment and put in the oven for 15-20 minutes, when they should be just beginning to turn pale gold at the edges.
Remove from the oven, then leave to cool (if you can) before eating.

NOTES
You can add a bit of oregano and make it even more scrumptious.
Instead of rolling the second half of the dough into a cylinder, I flattened it with a rolling-pin and cut out hearts.
I like to use a silicone baking mat to bake my biscuits and scones, so that I never have to grease or flour my tins and the washing up becomes lighter.
I added 100g grated parmesan
The first time I made this recipe I used a stand mixer with the hook attachment and ended up using my hands to form the clump. The second time, I used the food processor and, boy, it was so much easier!