I like Fennel, but my husband is not that keen on it, so I made a small batch of Fennel biscuits. If you want more biscuits, double the ingredients. I used hard cheese that is vegetarian, as Parmesan is not because they use calf rennet in the process of curding the milk.
Ingredients for 12 Fennel Biscuits:
– 100g white plain flour
– 100g butter at room temperature
– 50g semolina
– 1 tsp of fennel seeds
– 20g vegetarian hard cheese, grated
Preheat the oven at 180C or 160C for fan ovens.
Put all the ingredients in a food processor and mix until the mixture starts to resemble bread crumbs. Stop and tip the mixture onto the floured worktop. Knead the dough slightly. Make 12 balls and press them flat with your fingers. It doesn’t matter if they are a bit different, this is what makes them charming. Not place the biscuits on a baking tray lined with baking parchment.
Using a small dessert fork, make indents in the biscuits, for decoration. Put the tray in the oven and leave them to bake for 10 minutes. Get the tray out and put the grated cheese on top. Put them back in the oven and bake for another 5 minutes. This way the cheese will stick to the biscuits, but will not have enough time to melt.
When they are cooked, take them out. Transfer the biscuits on a cooling rack and leave them to cool completely.
The biscuits are ready to be served.