Makes 20
1 1/2 cups flour
1/2 cup butter, cold and cubed
1 cup grated Parmesan cheese
1/4 cup milk
1 tablespoon fennel seeds
Transfer the mixture
to a large bowl.
Stir in milk.
Form the dough into a 1-inch log
and wrap in parchment paper.
Chill until firm, at least 1 hour.
In a bowl of a food proces-
sor, add flour and butter and
pulse until mixture resembles
coarse meal.
Add cheese and pulse
to combine.
Preheat oven to 350˚F.
Line a baking sheet with baking paper.
Cut the log into 1/4-inch rounds and
place on tray.
Sprinkle with fennel seeds.
Bake until golden, about 10 to 12 minutes.
Cool on a wire rack.
