Ingredients

• 75g all-purpose flour
• pinch sea salt
• 5–1/3 Tbsp cold, unsalted butter
• 75g Gruyere, grated
• coarsely ground black pepper

Instructions

1. Sift the flour and a large pinch of salt into a bowl or food processor. Add the butter and rub in lightly with your fingertips, or blitz in the food processor, until the mixture resembles breadcrumbs. Incorporate the cheese, then bring the mixture together with your hands, or briefly process to a soft dough. Wrap in cling film and chill for 30 minutes.
2. Heat your oven to 200C (392F) and lightly butter 2 baking sheets or line with baking parchment.
3. Put the dough onto a lightly floured surface and roll it out to a 5 mm thickness. Using a 5cm biscuit cutter, cut out rounds and put them on the prepared baking sheets, leaving plenty of room for spreading.
4. Bake for 10 minutes or so, until spread out and lightly browned at the edges. Watch carefully, because these biscuits colour quickly. Grind some salt and pepper over them and leave on the baking trays for a few minutes to firm up slightly, then slide onto a wire rack. Leave to cool. Store the biscuits between layers of baking parchment in an airtight container and they will keep for a couple of days.

Source

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