To serve:triple-cream cheese, such as Brillat-SavarinTo serve:slow-cooked rhubarbOlive oil, chestnut and rosemary biscuits 150 gm(1 cup) plain flour90 gmchestnut flour (see note)1 tbspcaster sugar60 ml(¼ cup) extra-virgin olive oil, plus extra for brushing90 mldry white wine1 tspfinely chopped rosemary
For olive oil, chestnut and rosemary biscuits, preheat oven to 180C. Place ingredients (except rosemary) and 1 tsp sea salt flakes in an electric mixer fitted with a dough hook and knead until a smooth dough forms (3-4 minutes). Wrap in plastic wrap and refrigerate to rest (20 minutes). Roll out on a lightly floured surface to 2mm thick, cut into rough 5cm-wide strips and place on oven trays lined with baking paper. Brush with oil, scatter with rosemary and season to taste, then bake, swapping trays halfway through cooking, until golden and crisp (10-20 minutes). Set aside to cool. Makes about 30 biscuits. Biscuits keep for 2 days in an airtight container.
Serve olive oil, chestnut and rosemary biscuits with cheese and rhubarb.
Note Chestnut flour is available from select Italian
delicatessens, but be sure to check the packing date because it
must be very fresh.
This recipe is from the May 2013 issue of Australian Gourmet