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Put your own spin on the recipe by adding a tablespoon of dukkah or toasted sesame seeds to the mixture. Just pulse them into the butter-flour mixture for 2 or 3 seconds just as it’s starting to clump together. You can make the dough and refrigerate for up to 3 days or freeze for up to 2 months before slicing and baking. Baked coins can be stored at room temperature for up to 3 days.

Tip: If making these for someone with diabetes, use wholemeal spelt flour instead of plain to reduce the glycaemic index (although the finished biscuits may be little crumbly).

Method

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Ingredients

Name: Parmesan Chanukah gelt
Ingredients: 150g grated Parmesan, Gran Padano, or similar Italian hard cheese; 170g plain flour; 150g butter, chilled; Generous pinch turmeric; Pinch cayenne or chili powder; 10 grinds black pepper; ½ tsp fine sea salt

150g grated Parmesan, Gran Padano, or similar Italian hard cheese
170g plain flour
150g butter, chilled
Generous pinch turmeric
Pinch cayenne or chili powder
10 grinds black pepper
½ tsp fine sea salt