Gruyerre & Parmesan Allumettes
This recipe is courtesy of Mark Mitson and is an absolute winner to serve with drinks at Christmas or any time.
110g Gruyere, finely grated
25g freshly grated Parmesan
110g strong, white flour, sifted
75g unsalted butter, diced
a pinch of cayenne pepper
a little flour for rolling
a little beaten egg
Preheat the Oven to 180 degrees C
First put the flour, Gruyere, butter and seasonings into a medium-sized bowl, then rub the ingredients together until the mixture starts to form fairly large clumps, then press the mixture against the side of the bowl to bring together.
Transfer the dough to a flour-dusted board and knead lightly, then roll it to an oblong 21 x 31cm.
Trim the edges to neaten them, then cut the dough into 2 pieces measuring 10 x 30cm.
Brush the 2 oblongs of dough with beaten egg then sprinkle evenly with the Parmesan.
Now cut the dough into 'allumettes' 5mm x 10cm.
Then use a pallete knife to lift them on to the greased baking sheets and spread them out a little. (You can knead the trimmings back together to make a few more allumettes).
Bake them on the centre and lower shelves of the oven for about 15 minutes, swapping the baking sheets over about halfway through.
When they are cooked, transfer to a wire rack and store in an airtight tin.