Fennel And Parmesan Biscuits

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donna hay


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1 cup (250g) plain (all-purpose) flour

1 tablespoon cornflour (cornstarch)

1 ½ cup (120g) finely grated parmesan

1 teaspoon sea salt flakes

150 g cold butter, chopped

2 teaspoons fennel seeds, plus extra for sprinkling

1 tablespoon milk, plus extra for brushing

soft cheese such as triple-cream brie, to serve

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