fennel and parmesan biscuits
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fennel and parmesan biscuits
  • 1 cup (250g) plain (all-purpose) flour
  • 1 tablespoon cornflour (cornstarch)
  • 1 ½ cup (120g) finely grated parmesan
  • 1 teaspoon sea salt flakes
  • 150g cold butter, chopped
  • 2 teaspoons fennel seeds, plus extra for sprinkling
  • 1 tablespoon milk, plus extra for brushing
  • soft cheese such as triple-cream brie, to serve