Recipe by Kim Smith VIC Consultant from her Gogetters presentation
250g plain flour
1 tbs cornflour
120g parmesan cheese
1 tsp sea salt flakes
150g cold butter, chopped
2 tsp fennel seeds, plus extra for sprinkling
1 tbs milk, plus extra, for brushing
Preheat oven to 180 degrees.
Place parmesan in bowl and grate for 10-15 seconds on speed 9.
Add to the parmesan the flour, cornflour and salt and mix for 10 seconds on speed 5.
Set to speed 5, 40 seconds and gradually add the butter whilst mixing . The mixture should resemble bread crumbs when complete.
Add the fennel seeds and milk and mix for 15 seconds on speed 5.
Turn out onto a lightly floured surface or Thermomat and roll out to a 15cm log.
Wrap in pastic wrap and refrigerate for 40 minutes or until firm.
Slice into 5mm rounds and place on baking trays lined with non-stick baking paper.
Brush with extra milk and sprinkle with extra fennel seeds.
Bake for 12-15 minutes or until golden.