Fennel and Parmesan biscuits #DonnaHay.

A friend of mine whipped up some parmesan biscuits to serve as nibbles with champagne: lovely !
This is adulterated from donnahay.com.au

You need for 20 biscuits.
1 cup (250g) plain (all-purpose) flour
1 tablespoon cornflour (cornstarch)
1 ½ cup (120g) finely grated parmesan
1 teaspoon sea salt flakes
150g cold butter, chopped
2 teaspoons fennel seeds, plus extra for sprinkling
1 tablespoon milk, plus extra for brushing
Champagne and soft cheese such as triple-cream brie, to serve.

• Preheat oven to 180°C (355°F).
• Place the flour, cornflour, parmesan and salt in the bowl of a food processor and process until combined.
• Gradually add the butter and with the motor running, process until the mixture resembles fine breadcrumbs.
• Add the fennel seeds and milk and process until a dough forms.
• Turn out onto a lightly floured surface and roll out to a 15cm log.
• Wrap in plastic wrap and refrigerate for 30 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.
• Serve with wine and cheese.
• Makes 20.