Makes 12
INGREDIENTS
1 1⁄4 cups/185 grams plain flour
2 tablespoons chopped sage (or herb of choice)
1 cup/80 grams finely grated Parmesan
Pinch each of salt and cracked pepper
120 grams butter, cut into small cubes
Extra herbs for decorating top (optional)
METHOD
Preheat the oven to 180°C fan-forced and line a large baking tray with baking paper.
Combine all the ingredients except the butter in a food processor and process briefly to combine. Add the butter a few pieces at a time and using the pulse button process briefly between each addition. Once all the butter has been added, process in short bursts until the dough just comes together.
Turn out and gather dough into a ball. Roll into a log about 12-centimetres long and wrap in baking paper. Chill for 10 minutes, then cut into 1-centimetre-thick slices.
If you want to decorate with herb leaves, press gently into the top of each slice. Bake for 10–15 minutes, until they are just pale golden in colour. Leave to cool on the tray, then store in an airtight container.
Recipe from Nostrana: Flavours from my Italian Kitchen Garden by Bri DiMattina.
Published by Harper Collins New Zealand, 2023. Hardcover, $55.
This recipe features in our Kōanga Spring 2023 Edition.
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