Goats’ cheese, Parmesan and hazelnut biscuits

Method

Step 1

Place the flour in a bowl with the butter and goats’ cheese and rub the mixture together by hand, as you would normally when making pastry. Add the Parmesan and chopped hazelnuts, then season with salt and freshly ground pepper. (This can be done in a food processor if preferred.)

Step 2

Using the cream to bring the dough together, gently knead it with the thyme into a smooth-ish ball, then shape into a sausage, approximately 2.5cm across. Wrap in clingfilm and chill in the fridge for at least 1 hour.

Step 3

Heat the oven to 180°C/fan oven 160°C/mark 4 and line a baking sheet with greaseproof or silicone wax paper. Using a serrated knife, cut the dough into ½cm-thick discs and lay them, cut side down, on the baking sheet, spaced well apart as they may spread a little during cooking.

Step 4

Bake immediately for 10-12 minutes, or until pale golden around the edges. Remove from the oven and leave to cool completely. The biscuits can be stored if placed in an airtight container, but are best eaten as soon as possible