Christmast Cookies

Ingredients (serves 6)

• 1 1/2 cups plain flour
• 1/2 teaspoon baking powder
• 125g unsalted butter, chilled, chopped
• 1/2 teaspoon lemon rind, finely grated
• salt and pepper
• 175g parmesan, finely grated
• 1 egg yolk, lightly beaten
• milk, for brushing
• sesame seeds

Method

1. Preheat oven to 170°C. Line a baking tray with non-stick baking paper. Place flour, baking powder, butter, lemon rind, salt, pepper parmesan in a food processor. Process until the mixture resembles coarse breadcrumbs. Add egg yolk and using the pulse button, process until the mixture forms a ball. Remove from the food processor, cover in plastic wrap and chill for 30 minutes.
2. Remove dough from the fridge. Roll out on a flat, lightly floured surface to about 5mm thick. Use a small Christmas tree cutter to cut out shapes. Place the cookies on the lined tray and brush with a little milk. Press sesame seeds over each cookie. Bake for 15-20 minutes or until golden. Transfer to a wire rack to cool. Serve warm or at room temperature.