makes about 45
The raw dough keeps well
vacced and refrigerated
265g strong flour
3g fine salt
3g chilli flakes
190g parmesan or pecorino, finely ground
190g COLD unsalted butter, cut roughly into 15 mm cubes
2 COLD egg yolks [61g eggs]
Weigh everything to the line into your food processor bowl and mix together. With the motor running add the butter and as soon as it is incorporated add the egg yolks. Work just long enough to bring it together. DO NOT OVERWORK
Tip out onto your work surface, knead briefly, roll into two logs and wrap in plastic food wrap. Rest in a cool place for at least 30 minutes.
If you are vaccing to use for another time put the logs into the fridge for two hours or overnight and then vac. The cooling preserves the shape, but also stops the vaccing process from pressing the butter out of the mix. See below for instruction for using the vacced mix. 
pre heat oven to 160°C
Cover a [2 if you are cooking the full batch] baking sheet with a silicon mat. Slice the biscuits about 3 mm thick and place 10 mm apart. Cook for 15-20 minutes until they are golden. Cool on the sheet [they are very fragile when still hot] and store in an airtight container until you are ready to use. 
 To use vacced mix, remove the vacc bag and stand on a rack in a cool place for 30 minutes…then proceed as above.
 We like to bake and use our biscuits the same day. If you do want to store them for a day or two adding a 65g silica gel sachet is an excellent way of keeping them very fresh. The silica gel sachets can be purchased from
Ace Chemicals in South Australia – – looked after they can be used for years. We store them in an airtight container and when they lose their blue colour dry them out in a pre-heated 160°C oven for 15 minutes.