Fennel and Parmesan biscuits with cream cheese

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These delicious little crackers from Kevin Mangeolles are the perfect accompaniment to any cheese board. Producing a spectacular savoury biscuit, this cheese biscuit recipe can be made with vegetarian cheeses instead of Parmesan if desired.

First published in 2015

Ingredients

Metric

Imperial

Method

1
Beat the butter, sugar and salt until white
2
Add the egg, Parmesan and fennel. Mix and fold in the flour. Leave to rest in the fridge for a minimum of 4 hours
3
Roll between sheets of cling film until very thin. Place on a tray and freeze for 10 minutes
4
Remove one sheet of cling film and cut the dough into small rings. Place on a baking sheet and put in an oven for 10-15 minutes at 120ºC/Gas mark 1/4. Allow to cool
5
Place a small amount of cream cheese on 1 biscuit with another on top to make a sandwich
  • 100g of cream cheese
First published in 2015

Given the name of Chef Kevin Mangeolles’s restaurant – The Neptune, in Hunstanton, Norfolk – you’d be right to suspect that the chef has an affinity for quarry caught with net or hook.

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