It was in the magical city of Venice, Italy, at the home of yet another one of my once upon a time almost mothers-in-law, the Countess Elisabetta Foscari, that I tasted these melt in the mouth buttery beauties, but did not have either the heart or cheek to ask the countess for a recipe that had been bequeathed to her by her own mother.
It thus took months of trial and error for me to get these right and I have since enjoyed bestowing upon many palates the matchless pleasure of tasting them, but now feel that it is time for me to spread the joy, and thus I hereby reveal my most precious little secret … and the happiest recipients of my secret will undoubtedly be New Delhi based textile designer extraordinaire, Peter d’Ascoli and his charming daughter Flora, the greatest ever fans of my Parmesan shortbread.
Ingredients
YIELD : 30 BISCUITS
- 100g ordinary salted butter (believe it or not amul will do!)
- 100g finely grated parmesan (even though imported packaged Parmigiano Reggiano is available in most neighbourhood grocery stores stocking imported items, there is one locally made one I have recommended in the index; please note that it is so far the only locally made one I have come across that works, so don’t be trigger happy with others that call themselves parmesan)
- 95g plain ordinary flour
Method
Day 1
Now depending on the time of the year, in terms of temperature and levels of humidity, this is a technique that can be relatively easy or pretty hard, summertime and monsoon being the most challenging seasons, even with an airconditioned kitchen, so you will need to be nimble and quick.
First gather your ingredients (STEP 1). Make sure that the butter is very cold, then cut into small cubes and return it to the fridge to resolidify while you finely grate the parmesan. Place the parmesan temporarily in the fridge too, until you have measured out the flour.
Then gently combine the butter cubes, finely grated parmesan and flour in a large bowl with a wooden spoon (STEP 2). Next, empty the mixture into a food processor, and process briefly until the dough forms (STEP3). Remove and gently knead on a lightly floured surface until smooth and uniform (STEP 4). Cut in half, roll both halves of the dough into balls, place one half in the fridge and using lightly floured hands, on a lightly floured surface, roll the other half with the palms of both hands into a log (kindly refer to YouTube, if necessary, for lessons in how to do this), place on a spread out sheet of cling film, roll it up like a sausage and tie tightly at both ends (STEPS 5, 6, 7 & 8). Repeat with the second half, then return both logs to the fridge and leave overnight to set.
Day 2
The next day, preheat the oven to 180°C and line an aluminium baking tray, 15in length x 11.5in width x 3in height, with parchment paper (STEPS 1 & 2). Remove the logs from the fridge, unwrap and cut into 1/3inch rounds (STEP 3). Place rounds on the tray, at least 1 inch apart (STEP 4). Then bake biscuits on the middle shelf of the oven for approximately 26 minutes. Check after 18 minutes as you might need to turn them over at that stage for the remaining 8 minutes (STEP 5). This turning point may vary and you may not need to turn, depending on the speed of coloration (refer to image below for correct shade) till the 20 minute mark.
Remove from the oven and let the biscuits stand in the tray for 5 minutes (STEP 6), before moving to a wire rack to cool completely (STEP 7). Then store them in an airtight container, in the fridge during summertime or else at room temperature during autumn and winter … fear not, they won’t last long.
Testimonial
” ‘You cannot imagine how tasty good these salty, sharp Parmesan Biscuits are’, I told my daughter Flora after sampling them at one of Diya’s elegant cocktail parties at her home. I had raved about them so much that now, from time to time, Diya sends some home. And such is their powerful, sensual appeal that Flora and I greedily gobble them up on arrival.”
Peter d’Ascoli
Designer, Founder and Creative Director, D’Ascoli & company
Index
Above: Morphy Richards table top oven
21in width x 14in depth x 13.5in height
Above: Aluminium baking tray, or any oven proof tray,
15in length x 11.5in width x 3in height,
available at all kitchen ware stores
The parchment (or in India better known as butter paper) is available at most provision stores stocking imported goods. I buy mine from Defence Store, 38, Defence Colony Main Market, New Delhi 110024.
Above: Local Parmesan, available at Nature’s Soul Store,
27, Ground floor, Defence Colony Main Market,
New Delhi 110024