These little shortbreads are made with good quality parmesan, which gives them a delicious mellow flavour. They can be made a couple of days ahead and stored in an airtight container.
- Sift the flour, sugar, paprika and salt. Use your fingers to rub in the soft butter. Mix in the grated cheese.
- Put the egg yolk and 1½ tbsn cold water in a cup and use a fork to mix thoroughly. Use a blunt knife to mix into the dry ingredients, then tip out onto a bench and use your hands to knead until smooth. Form into a sausage, wrap in plastic film and refrigerate for 30 minutes.
- Preheat the oven to 150C. Use a sharp knife to cut 5-7mm-thick round biscuits.
- Place on a baking tray and bake for 20-25 minutes until firm and light golden-brown.