Prep 1 hr 10 mins
Cook 6 mins
I love savory biscuits so i thought i would put this in to try at a later date. Biscuits will keep for up to 4 days stored in a foil-lined airtight container. Prep time includes 1hr refrigeration time
- 100 g butter, chopped
- 100 g parmesan cheese, grated
- 1 tablespoon rosemary, roughly chopped
- 3⁄4 cup plain flour
- Process butter, parmesan, rosemary, flour and salt and pepper in a food processor until mixture forms a dough.
- Turn dough out onto a lightly floured surface. Knead and press into a 15cm disc. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
- Preheat oven to 180°C Line 2 baking trays with baking paper.
- Roll out dough between 2 sheets of baking paper until 0.5cm thick. Using a 5cm round biscuit cutter, cut rounds from dough. Press unused dough together. Repeat until all dough is used.
- Bake biscuits for 6 to 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.
These cookies are soooo good and so addictive! They melt in your mouth and have such a great salty herby flavour! Love the combination of rosemary and parmesan cheese. YUM!
My sis and me made these as nibbles for New Year's Eve and everyone raved about them!
I was in a bit of a rush when making these, so I skipped the chilling part and they still came out lovely with only a tiny bit of spreading.
Also, since I dont own a food processor, I just kneaded the dough by hand, which worked out nicely.
THANK YOU SO MUCH for posting this awesome recipe, Sonya!
These are very good to serve as nibblies with wine or even beer. I made them according to the recipe - very butter/cheesy. Make the effort and use fresh rosemary - I think it makes all the difference. Baked for Aus/NZ Recipe Swap #39