Take the butter out of the fridge and leave it to soften.
Mix the soft butter and grated parmesan together.
Add the flour, the egg yolk and a grating of nutmeg and, with your fingertips, quickly mix to a dough.
Shape the dough into a ball, wrap in cling film and chill for 1 hour.
PRE-HEAT OVEN TO 180˚C/160˚C fan/gas 4
To make it easier to roll out the dough, place it between two sheets of baking parchment and flatten it with a rolling pin.
Roll out and cut into 1cm thick round biscuits.
Cover a baking sheet with baking parchment and place the biscuits on it. Sprinkle some with paprika, some with sesame seeds and some with dried rosemary.
Bake for 10 minutes.
Take the biscuits out of the oven as soon as they start to colour.
Leave the biscuits on a wire rack to cool completely.
Serve at room temperature.
Recipe Notes
Stored in an airtight container in the fridge, these easy biscuits will last up to 5 days. Bring them to room temperature before serving.