These are perfect with drinks and easy to make with a Christmas-tree cookie cutter.

Recipe: Ruth Pretty Photo: Carolyn Robertson

INGREDIENTS

250g flour
200g tasty cheese, grated
50g parmesan cheese, grated
125g butter, chilled and finely
diced
½ teaspoon nutmeg, freshly
grated, or ground,
1 egg, lightly beaten
1 teaspoon cayenne pepper

METHOD

Preheat oven to 180ºC. Spray several baking trays with baking spray. In a food processor, pulse flour, the cheeses, butter and nutmeg until the mixture resembles breadcrumbs. Add the egg and process until the dough forms a ball.

Wrap and rest the dough in the refrigerator for at least 30 minutes. On a lightly floured, cold, flat surface, roll the dough to 3mm thickness and cut out trees with a small Christmas tree cookie cutter (8.5cm). The first yield is 40—45 trees.

Gather dough scraps and roll again aiming for another 18. Repeat until all the dough is used.

Scatter cayenne pepper very gently onto each tree and bake for 10 minutes until pale gold. When cool, store in an airtight container or freeze until required. Makes 70—80 small biscuits

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