Cook: 12 minutes

Makes: 40 biscuits

I’ve always loved these very short, crumbly biscuits with drinks, especially champagne. Could these moreish nuggets of intense savouriness be improved upon with an umami kick of anchovies, I wondered?The answer is a resounding YES – these are the ultimate pre-feasting snack to pique one’s appetite. And, I am sure, Ambrose Heath (author of Good Savouries who inspired this recipe) would approve too.

Method:

In a stand mixer or food processor, mix the flour, salt, Aleppo pepper, add the cubed butter and mix until it resembles breadcrumbs.
Add the grated parmesan, 1 level tsp Dijon mustard, 2 beaten free range eggs and 10 chopped anchovies and pulse to form a dough. Add 1 tsp of cold water if needed.
Shape into a log, then wrap in cling film and chill for at least two hours until the pastry firms up (make it to this stage up to 48 hours ahead).
Heat the oven to 180°C/ 160°C fan/gas 4. Slice the dough into 5mm thick rounds and place on a lined baking sheet about 3cm apart (the biscuits will spread a little in the oven.) Bake for 12 minutes or until golden.

Recipe extracted from Consider the Anchovy: A journey in pursuit of the little fish with the big flavour (Headline Home)

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Ingredients

Name: Anchovy, parmesan, pecorino and Aleppo pepper shortbreads
Prep time: 10 min
Cook time: 12 min
Ingredients: 160g plain flour; ½ tsp fine sea salt; 1 tsp Aleppo pepper; 160g chilled, cubed unsalted butter; 160g grated parmesan and pecorino; 1 level tsp Dijon mustard; 2 beaten free-range eggs; 10 anchovies (use hearty meaty types, though they don’t need to be top top quality)

160g plain flour
½ tsp fine sea salt
1 tsp Aleppo pepper
160g chilled, cubed unsalted butter
160g grated parmesan and pecorino
1 level tsp Dijon mustard
2 beaten free-range eggs
10 anchovies (use hearty meaty types, though they don’t need to be top top quality)