Similar to my cheese straws, these little savoury coins are so moreish. From Nigella Lawson’s Nigellissima (Chatto & Windus, 2012).
150g flour (I used wholemeal spelt)
100g softened butter
75g grated parmesan
1 egg yolk
Mix all the ingredients in a bowl until a dough forms. Turn out onto a surface and knead for about 30 seconds until smooth. Divide into 2 and roll each half into a cylinder about 3cm in diameter. Wrap tightly with cling film and chill in the fridge until firm, about 45 min.
Preheat the oven to 180C. Line a baking sheet with baking paper. When dough is firm enough cut into 1cm thick slices and place on the baking sheet. Bake for 15-20 min until cooked through and turn pale gold at the edges.
Remove from the oven, leave for a few minutes, then transfer to a wire rack to cool.
Nigella says you can leave the dough in the fridge for up to 3 days before slicing and baking, and you can also freeze a cylinder for later use.