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Gruyere and Parmesan Allumettes

This recipe is courtesy of Mark Mitson and is an absolute winner to serve with drinks at Christmas or any time. I've never been keen on fiddly canapes, and these are so simple and easy, and absolutely never fail to please.

 Gruyere and Parmesan Allumettes

  Makes about 80

 110g Gruyere, finely grated
 25g freshly grated Parmesan
 110g strong, white flour, sifted
 75g unsalted butter, diced
 a pinch of cayenne pepper
 a little flour for rolling
 a little beaten egg
 Pre-heat the oven to 180°C, gas mark 4
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Equipment:  Two baking sheets, lightly greased

This recipe is from Delia's Happy Christmas


First put the flour, Gruyere, butter and seasonings into a medium-sized bowl, then rub the ingredients together until the mixture starts to form fairly large clumps, then press the mixture against the side of the bowl to bring together.

Transfer the dough to a flour-dusted board and knead lightly, then roll it to an oblong 21 x 31cm.

Trim the edges to neaten them, then cut the dough into 2 pieces measuring 10 x 30cm.  Brush the 2 oblongs of dough with beaten egg then sprinkle evenly with the Parmesan. 

Now cut the dough into 'allumettes' 5mm x 10cm.  Then use a pallete knife to lift them on to the greased baking sheets and spread them out a little.

(You can knead the trimmings back together to make a few more allumettes).

Bake them on the centre and lower shelves of the oven for about 15 minutes, swapping the baking sheets over about halfway through.

When they are cooked, transfer to a wire rack and store in an airtight tin.


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