Putting the crunch in the crumble
Makes 70
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Fragrant, savoury biscuits will stand out in a sea of sweet treats this festive period. Inside the cheesy and buttery flakes of these pecorino biscuits, find yourself biting into the distinct crumble and aroma of nigella seeds, an addition that brings forth notes of toasted onions and oregano. You never thought you would fall in love with this unique pairing for biscuits, but you would.


  • 1½ cup (225 g) plain (all-purpose) flour
  • 1 tsp nigella seeds
  • 150 g butter, chopped coarsely
  • 1¼ cup (100g) pecorino romano cheese, coarsely grated
  • 1 egg yolk

Sift flour into large bowl, add seeds, rub in butter and cheese. Add egg yolk, mix to a firm dough. Wrap in plastic, refrigerate 1 hr.


Divide dough into 2 portions, roll each portion on floured surface to 5 mm thick. Cut out stars using a 5 cm cutter; place shapes on greased oven trays. Refrigerate biscuits 30 mins.

Preheat oven to 180 C (160 C fan forced).

Bake biscuits about 20 mins, cool on trays.

TIP The dough can be shaped into a log, wrapped tightly in plastic and frozen. Defrost in the refrigerator and slice into 1cm rounds, place on an oven tray and bake as above.

Photo: bauersyndication.com.au

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