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Parmesan biscuits with hemp seed butter

Ingredients:

-  215 g flour
-  6 g salt
-  100 g grated Parmesan (or other hard cheeses)
-  1 egg
-  70 g butter
-  215 g flour
-  1 egg
-  100 g grated Parmesan (or other hard cheeses)
-  6 g salt
-  70 g butter
-  215 g flour
-  100 g grated Parmesan (or other hard cheeses)
-  70 g butter
-  1 egg
-  6 g salt

The ingredients are enough to bake a full baking tray of biscuits with a diameter of roughly 5 cm.

 

If you would like to have your biscuits with pumpkin seeds in them, start the preparation with roasting said seeds. Chop them to not-too-tiny pieces and put them aside. Now put all the other ingredients - including the cut-up butter -  into a bowl or food processor and mix them for the shortest amount of time needed to knead the dough even. Add the pumpkin seeds at the very end.

 

Split the dough into two and wrap both halves into a sausage shape in a plastic foil. Put the cylinders in the fridge for at least 3 hours or even leave them there overnight.

 

Put baking paper on a baking tray. Preheat the oven to 170 degrees. Cut 1,5 cm thick slices from the cold dough then place them on the baking paper. Bake them for 10-12 minutes until their edges become just brown a bit. As soon as they are ready, take the tray out of the oven, but only pick up the biscuits when they have cooled a bit, as they tend to break easily while still hot.

 

The biscuits can stay fresh for 4-5 days if stored properly.

 

Huge thanks for the recipe and the photos to Házisáfrány. Read the translation of her additional comments on the biscuits below:

 

Before you thought otherwise, this is NOT a spacecake recipe but you won't regret trying it!

 

I like baking biscuits - sweet and salty likewise. The only reason I don't make them more often, is that homemade biscuits are so much better than the ones you can buy, that you just can't stop munching on them. These biscuits are usually the tastiest with butter, but there are versions where it is worth replacing some portion of the butter with a type of seed butter for a more exciting taste and consistency. This biscuit was craving for some hemp seed butter.

 

The use of hemp flowers in medicine is spreading worldwide, it can be a useful supplementary medication from analgesia to treating sleep disorders. However, hemp seeds lack the substances responsible for the medical effect but are rich in fibers, proteins, minerals, and essential fatty acids. And by the way, they have a very special taste too. Hemp seed butter is cold-pressed so the flavors and the vitamins get fully preserved.

 

As for the cookies themselves, expect a complex and intensive, slightly bitter taste bearing the resemblance of sesame or sunflower seeds. If you like matcha tea and matcha products, you will love this one too. I would refrain from baking this recipe for kids' parties but it's a guaranteed success at any adult gathering.

 

You can enrich the biscuits with roasted, roughly chopped pumpkin seeds and extra cheese - but make sure to use a harder type of cheese as softer cheeses don't work with this recipe.