French Savoury Biscuits
These crisp buttery French savoury biscuits are made from one buttery dough with chickpea flour for the perfect snap! Pick from six flavour combinations, from Gruyère and nigella to Comté and walnut. Perfect as an appetizer, apéritif snack or with a glass of wine!
Ingredients
Base dough
- 75 gr plain flour
- 25 gr chickpea flour
- 35 gr unsalted butter cold and diced
- 50 gr hard cheese Comté, Gruyère or Parmesan
- 2 gr salt fine or flaky salt
- 15-25 ml water cold
- black pepper to taste
Gruyère + Nigella seeds
- 8 gr nigella seeds (with Gruyère)
Comté + Herbes de Provence
- 1½ tsp Herbes de Provence (with Comté)
Parmesan + Sage + Sesame
- 1 tbsp fresh sage finely chopped
- 15 gr toasted sesame seeds
Comté + Fennel Seeds
- 1½ tsp fennel seeds toasted and lightly crushed
Equipment
- 1 knife
Instructions
1. Combine the flours and cheese
- In a large mixing bowl, combine the plain flour, chickpea flour and finely grated cheese.
2. Rub in the butter
- Add the cold diced butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs.
3. Add the flavouring and seasoning
- Stir in your chosen flavouring, the salt and the black pepper. Leave the salt out if you are using Parmesan.
4. Bind the dough
- Add the cold water a little at a time, mixing gently with a fork or your hands until the dough forms a smooth ball. Use less water for wetter flavourings. Avoid overworking.
5. Chill the dough
- Wrap the dough and refrigerate for 1 hour to firm up.
6. Preheat the oven
- Set the oven to 200°C (fan/gas mark 6).
7. Roll, cut and fork
- On a lightly floured surface, roll the dough to 2-3 mm thickness. Cut into 4 cm squares. Prick each biscuit a few times with a fork.
9. Bake
- Place the biscuits spaced evenly on a baking tray lined with parchment paper. Bake for 15 to 18 minutes, turning each biscuit over halfway through.
9. Cool
- Transfer to a cooling rack and cool completely before serving!
Notes
- Adjust the water to the flavouring. Cheese and fresh herbs bring moisture, so start low. Toasted seeds and nuts don't, so you may need the full 25ml.
- Parmesan versions need no added salt and benefit from 40g butter rather than 35g.
- Toasting the chickpea flour in a dry pan for two to three minutes adds warmth. Cool it before using.
- The butter must be cold for the right short texture.
- Freeze baked, or as a wrapped dough log. Slice frozen dough straight onto the tray and add a minute or two to the bake.