Home for Christmas

PARMESAN BISCUITS

Prep: 30 mins + refrigeration. Cooking: 10 mins. Makes about 24.

2 cups (300g) plain flour
1/3 cup (50g) self-raising flour
1 level tsp sea salt flakes
½ tsp chilli flakes
100g grated parmesan
100g grated cheddar
250g softened butter
210ml lemon juice
100g sesame seeds
100g nigella or black sesame seeds
Cayenne pepper, for sprinkling (optional)

1 Place all ingredients except seeds and cayenne in a large bowl. Using an electric mixer, mix at the lowest speed until well combined and a soft dough forms. Turn dough onto a lightly floured surface and form into cylinders about 3cm wide.

2 Combine seeds on a tray. Roll each cylinder of dough in seed mixture to coat. Place coated dough on a separate tray. Refrigerate 2hrs or overnight.

3 Preheat oven to 185˚C (165˚C fan) and line a baking sheet with baking paper. Slice chilled dough into rounds, about 7mm thick. Place on prepared tray, 2-3cm apart. Finish each with a small pinch of cayenne pepper or sea salt. Bake until just golden, about 10mins; cool on tray. Serve within a few hours or store in an airtight container until needed.

Apple Sour Mocktail

Place ice in a cocktail shaker with 50ml Seedlip Garden 108 nonalcoholic spirit, 35ml cloudy apple juice, 1 tbsp lemon juice, 2 tsp sugar syrup*, 1 tsp cider vinegar and ½ eggwhite. Shake well and strain