1. Sift the flour, baking powder and paprika into the bowl and add salt and pepper.

2. Mix the butter and parmesan together until well blended, then add the flour mixture and bring together until you have a soft dough.

3. Separate the dough into 4 parts, then roll each part out on a floured surface into a long log with about 3cm diameter. Wrap the logs in clingfilm and leave in the fridge for an hour.

4. Heat the oven to 170 degrees (fan oven).

5. Line a baking sheet with parchment. Cut the logs into 5mm thick disks and arrange on the tray, leaving some space between them.

6. Bake in the oven for 12 minutes or until starting to brown. You’ll know they’re ready when their blissful aroma fills the kitchen… Remove from the oven and leave to cool.

7. Meanwhile, prepare the tomatoes – preheat the oven to 220 degrees. Cut the tomatoes in half, drizzle with olive oil and distribute the lemon zest, oregano, sugar and salt over them.

8. Put the tomatoes in the oven and immediately turn it off. Leave them overnight to dry out.

9. To assemble, put the stracciatella in a piping bag, take a biscuit, pipe on a little cheese and nestle a tomato on top. Perfect snacks with a cheeky glass of white.

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Parmesan Biscuits with Tomatoes & Stracciatella

SERVES:

Makes bloody loads

For the biscuits:

 

210g plain flour

 

½ tsp baking powder

 

½ tsp paprika

 

165g unsalted butter at room temperature

 

165g parmesan cheese finely grated 

For the tomatoes:

 

25 cherry tomatoes

 

¼ teaspoon sugar

 

1 tsp oregano

 

The zest of one lemon

 

Serve with:

 

1 x 250g tub stracchiatella

Note: Find stracchiatella in specialist Italian shops.

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Parmesan Biscuits with Tomatoes & Stracciatella