Preheat oven to 180C.
125g softened butter
1 cup plain flour
1/4 cup rice flour
1/3 cup finely grated parmesan
1/4 tsp cayenne pepper
1 beaten egg for egg wash
salt flakes and pepper
1 Cream 125g softened butter in a bowl with an electric hand beater. Stir in plain flour, rice flour, finely grated parmesan and cayenne pepper.
2 Turn onto a lightly floured surface. Knead until combined. Form into a 3cm thick round. Wrap in plastic film and refrigerate for 30 minutes.
3 Roll out until 3mm thick between 2 sheets of baking paper. Using a biscuit cutter, cut 5cm rounds from dough.
4 Brush with egg wash and sprinkle with a little extra grated parmesan, sea salt flakes and pepper. Bake on baking trays lined with baking paper for 20 minutes or until light golden. Transfer to a wire rack to cool .