Ingredients

Method

• 80 g Parmesan, grated
• 60 g strong Cheddar, grated
• 80 g matzo meal
• 112 g almond flour
• 1 free-range egg yolk
• 1 t smoked paprika, plus extra for dusting
• ¼  t chilli flakes, (optional)
• 1 t oregano
• ½ t black pepper
• ½ t Maldon salt
• 1 t thyme leaves,freshly picked

Method

Ingredients

1. Preheat the oven to 180°C. Blend the cheese, matzo meal, almond flour, egg yolk, herbs and spices in a food processor until the consistency of a crumble.

2. Place the dough on a board and bring it together into a large ball. Press out on a floured surface, then cut into squares and place on a silicone mat or a tray lined with baking paper.

3. Bake for 15 minutes, or until golden. Remove from the oven and allow to stand for 5 minutes, then place on a wire rack to cool. 4 To serve, sprinkle with paprika and a grind of black pepper and garnish with thyme.

Find more biscuit recipes here. 

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Bianca Strydom