Makes 12 to 15
Talk about yummy. This herb enhanced version of the English classic is sure to be a hit at any party.
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
A pinch of cayenne
1/2 stick of cold butter
6 tablespoons grated Parmesan cheese
1/2 cup finely chopped hazelnuts
1 teaspoon finely chopped fresh thyme, if available
Egg wash – (1 raw egg lightly beaten with 1 tablespoon of cold water)
Sift the first four ingredients together. Then cut the butter into small pieces and cut into the flour mixture with wire pastry blender. Add the nuts, thyme and egg and stir with a table fork until all the dry ingredients are moistened. If it is too dry and crumbly to be kneaded, add a spoon full or two of cold water. Knead the dough gently on a lightly floured surface, just until it will form a ball. Wrap in plastic and chill in the refrigerator for thirty minutes to an hour.
Preheat the oven to 350°f (180°c or gas mark 4). Place the ball of dough on a lightly floured surface and gently pat into a flat disk. Roll out to be about one-half inch thick. With a sharp knife or pizza wheel, cut into strips one-half inch wide. Cut these strips into four inch lengths. Place the strips on a baking sheet lined with Baker’s parchment. Paint the surfaces with the egg wash. Place in the middle of the pre-heated oven and bake for twelve to fifteen minutes or until golden brown. These will keep at room temperature in an airtight container for a week or more.