Rosemary & Parmesan Biscuits
So simple, but so much zingy flavour!
Prep time: 10 minutes | Cook time: 15 minutes | Serves: 50
Looking for a snack to serve at Christmas without the sugar? Add these crunchy parmesan biscuits to your entree or antipasto platter and watch them disappear quickly. Make sure to add a little personality or festive flair with your decorating for a little fun!
Looking for a snack to serve at Christmas without the sugar? Add these crunchy parmesan biscuits to your entree or antipasto platter and watch them disappear quickly. Make sure to add a little personality or festive flair with your decorating for a little fun!
INGREDIENTS
• 1 1/4 cups (100g) finely grated parmesan• 100g butter, chopped
• 3/4 cup (110g) plain flour
• 1 tbsp polenta
• 1 tbsp coarsely chopped rosemary
• 1/2 tsp smoked paprika
• 1 egg yolk
• Sesame seeds, to decorate
• Poppy seeds, to decorate
• Caraway seeds, to decorate

METHOD
Step 1:Preheat oven to 180°C. Line two baking trays with baking paper.
Step 2:
Process parmesan, butter, flour, polenta, rosemary and paprika in a food processor until combined. Add egg yolk and process until dough just comes together.
Step 3:
Transfer to a lightly floured surface. Gently knead until smooth.
Step 4:
Shape into a 40cm-long, 4cm-diameter log and wrap in baking paper. Place in fridge for 30 minutes to chill.
Step 5:
Use a small sharp knife to cut log into 5mm-thick discs. Place on lined trays.
Step 6:
Decorate biscuits with sesame seeds, poppy seeds and caraway seeds, alternating between seeds and biscuits, creating patterns and shapes as desired.
Step 7:
Bake, swapping trays halfway through cooking, for 12-15 mins or until lightly golden. Set aside on trays to cool.
Note: Serve same day or store for up to five days in an airtight container.
Image and recipe courtesy of Taste. Tried and tested by Carol and Trudi!
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