These tomato and Parmesan spelt biscuits turn simple pantry ingredients into a crisp, savoury bite made for aperitivo or sharing.
Mutti Double Concentrated Tomato Paste and Parmigiano Reggiano create a rich, deeply savoury flavour with a distinctive tomato intensity.
1
In a food processor, combine flour, parmesan, spelt, butter and salt. Blitz in short bursts, until the ingredients are combined and look like breadcrumbs.
2
Add yolk, tomato paste and 1 ½ teaspoons iced water. Blitz until the ingredients come together to form dough.
3
Use a spatula to scrape the dough from the food processor bowl, roll into a ball then place between two sheets of baking paper. Use a rolling pin to roll the dough out to a thickness of about half a centimetre. Carefully transfer to the fridge and chill for an hour.
4
Preheat oven to 180ºC (160ºC fan). Line two baking trays with baking paper.
5
Use an empty Mutti Polpa tin to cut 24 rounds from the dough (you may need to re-roll the dough to make enough). Carefully transfer to prepared trays and bake for 12-15 mins until golden. Cool on wire racks for 5 minutes before serving with your favourite cheeses.
