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Parmesan biscuits with a pesto top
( SERVES 54 )

NZ Woman's Weekly

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This is a super starter with a glass of wine before lunch. Topped with pesto and an olive, these biscuits look smart but are easy to make!

Ingredients

125 g	Butter, chilled and cubed
½ cup	Parmesan cheese, grated
½ cup	Cheddar cheese, grated
1 cup	Plain flour
1 tsp	Smoked paprika
1 pinch	Salt
½ cup	Roasted red pepper pesto
½ cup	Black olives, pitted and sliced

Directions

Place the first 6 ingredients in a food processor. Process until the ingredients are just combined.
Remove dough and form a ball. Roll this till you get a thickness of 5mm.
Using a 5cm x 5cm cookie cutter, cut out biscuits. Place on a baking tray lined with baking paper and chill for 1 hour.
Preheat oven to 180°C and bake for 12 to 15 minutes. Cool on a wire rack.
To assemble, place ½ tsp of red pepper pesto on top of a biscuit, then a slice of olive.

Cook's tip: Parmesan biscuits will keep in an airtight container for 10 days. The roasted red pepper pesto can be bought at most supermarkets. Pesto can be substituted for something else – even a little homemade chutney would be delicious.