This week's Tuesday with Dorie recipe is Parmesan Galettes. These savoury biscuits comprise a simple dough of flour, butter and grated parmesan, blitzed in a food processor into a dough, then rolled into a log and the biscuits are sliced from the log.
You could bake them in a muffin tin so they don't spread and stay round, but I couldn't be bothered and baked them free form. The biscuits did not stay neatly round, but they still tasted good - a very strong parmesan flavour, as you can imagine.
To see what the other Dorie bakers made this week and what they thought of it, visit the LYL section of the TWD website.
These were tasty weren't they?
ReplyDeletesounds like a great snack
ReplyDeletei like the lacy edge bits on your freeform cookies..i can tell they have the perfect delicate, crumbly texture!
ReplyDeleteYou and I are on the same wavelength with this one. These were very rich.
ReplyDeleteDear Gaye, I do enjoy savory biscuits, especially the ones that are made with freshly grated parmesan. Delightful on their own or with a good soft goat's cheese!
ReplyDelete