Diary of a Dying Nation (@DiaryofaDyingNation)

Parmesan Shortbreads *A must for pre-dinner nibbles, make these moreish biscuits in advance for ease* shortbreads: plain flour 150g parmesan 75g, grated unsalted butter 100g, soft egg yolk 1 large Mix all the ingredients together – using bowl and spoon, electric mixer or food processor as wished – until a golden dough begins to form a clump. Turn it out on to a surface and knead for about 30 seconds until smooth, then divide into 2. Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3cm in diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now roll this up in a piece of clingfilm, twisting the clingfilm at the ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough. Preheat the oven to 160C fan/gas mark 4 while the wrapped cylinders of dough rest in the fridge for about 45 min., by which time you should be able to cut them into thick slices easily: aim for about 1cm thick. Arrange on a baking sheet lined with baking parchment, and put in the oven for 15-20 min., when they should be just beginning to turn a pale gold at the edges. Remove the shortbreads from the oven, then leave to cool (if you can) before eating. (Makes 35-40) https://www.theguardian.com/food/2023/nov/27/nigella-lawsons-parmesan-shortbreads-recipe