“I’m always looking for quick and easy recipes to make for Christmas parties and presents. These biscuits are based on a Mexican recipe I found that I deleted the chilli and spices and added Christmas mince. They turned out so well I’ve had requests to make more. (Mainly from my husband) I love the texture of the crinkle and on the outside which is achieved by rolling them in icing sugar. Enjoy!”
(Photos by Gary Corbett)
450g plain flour
80g dutch cocoa powder
1 tsp cinnamon
1 tsp ginger
2 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
300g Christmas mince (Recipe on “Christmas Mince Pies” post)
Icing sugar to roll balls in
Combine flour, cocoa, sugar, cinnamon, ginger, baking powder and salt in a bowl and mix well.
Beat the eggs with the oil, then stir in the Christmas mince.
Add the wet ingredients to the dry and beat until combined.
Refrigerate for 30 minutes (this makes them easier to roll)
Put icing sugar into a small bowl.
Roll golf ball sized balls in your hand then roll then in the icing sugar until covered. shake off the excess and place on a parchment lined baking tray. (You can press them down slightly so they won’t roll around but don’t flatten them out. They will keep their ball-shape once they’re cooked.)
Bake in a 180 degree C oven for 10-12 minutes or until the crackle patten has emerged.
“As a caterer I’m always looking for new tasty treats that are easy to prepare but pack a punch in the taste department. These tasty little morsels certainly do that! The Parmesan biscuits are based on a recipe from a book called “Canape” by Victoria Blashford-Snell and Eric Treuille and the pesto cream was a combination of a few leftover ingredients I had in my fridge. The combination of the salty richness of the biscuits and the creamy pesto topping is quite addictive and we ended up polishing off all of them in one sitting. These will definitely become a staple on my catering menu from now on. Enjoy!”
(Photo by Gary Corbett)
For the biscuits
120g finely grated Parmesan cheese
120g plain flour
1 tsp Keens curry powder
1/2 tsp salt
90g chilled butter
For the pesto cream
1 bunch basil
3 cloves garlic
1/3 cup finely grated Parmesan cheese
Juice and rind of 1 lemon
1/2 cup olive oil
200g cream cheese
Extra shaved Parmesan to garnish
Put the Parmesan cheese, flour, curry powder and salt in a food processor and pulse to combine. Add the chilled butter and pulse until the mixture resembles fine bread crumbs.
Remove to a bowl and knead together until all the ingredients have come together into a ball.
Roll out between 2 sheets of baking paper to a thickness of 5mm and cut out small biscuits using a cookie cutter.
Place on a lined baking tray and refrigerate for 30 minutes.
Bake for 8-10 minutes at 180 degrees C then leave to cool on a wire rack.
For the pesto combine all ingredients in a food processor and process until smooth.
Remove pesto from the food processor and add the cream cheese with 2-3 tbsp of the pesto mixture. (You can freeze the remaining pesto for a later date)
Put pesto cream in a piping bag and pipe a small mound onto each biscuit.
Top with a small sprig of parsley and shaved Parmesan.
Hello, my name is Craig.
Craig Allister Young is a cellist, orchestrator, arranger, singer and song-writer who works with the QLD Symphony Orchestra in Brisbane.
Over the past 20 years he has orchestrated music for most of the major orchestras in Australia, composed music for the Sydney 2000 Olympics,
toured a cabaret ensemble around QLD and for the past three years has been a musical director and cellist for the QLD ballet. His passion for cooking
saw him embark on his latest adventure as a top 24 contestant in the hugely popular TV sensation Australian Masterchef 2011. It is from this that the idea of
"Musical Menus" materialised as a way of combining his love for music with his passion for creating imaginative culinary dishes. Bon Appetite!