Savory Lovage Biscuits

The perfect nibble to accompany a sundowner on a warm terrace (though the chances of either warm terrace or downing sun seem slim at the moment). The original recipe is in Ottolenghi’s The Cookbook and features more cheese and some poppy seeds, but I’ve buggered about with it as is my way, and I must say it turns out not half bad:

• 210g plain flour
• 1/2 tsp baking powder
• 3 tbsp finely chopped lovage
• pinch of salt
• 165g un-salted butter, at room temperature
• 150g freshly grated parmesan

Beat the butter and cheese together well. Add all the other ingredients and mix until you have a soft dough.

Divide the dough in half and mold each half into a long block (you’re going to slice the biscuits off the block like a loaf of bread so make it as big or small as you like your biscuits). Wrap in cling film and chill for an hour.

When ready, pre-heat the oven to 170 degrees. Remove the dough from the fridge and slice into biscuits. Anything over 5mm thick is fine, anything thinner will snap. Place them on a silicone sheet a little way apart (they grow) and cook for 12-15 minutes.

Cool and serve with G&T on any terrace you can find. Makes about 40.

About Lovage:

Lovage is an ancient healing herb, mostly used for its diuretic properties in cases of water retention and urinary difficulties, and also for pain and swelling (inflammation) of the lower urinary tract, for preventing of kidney stones, and to increase the flow of urine during urinary tract infections.

The seeds, leaves and leaf stems have a strong, earthy, celery flavor that enriches soups and stews and is particularly useful in vegetarian dishes, with rice, vegetable stuffings and nut roasts. More info on this herb can be found at the Encyclopedia of Herbology.

Recipe: Gluts and Gluttony