Rosemary Parmesan Biscuits

Submitted by Sonya01

"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"

 

• Ready In: 1hr 16mins
• Ingredients: 4
• Yields: 36 biscuits

ingredients

• 100 g butter, chopped
• 100 g parmesan cheese, grated
• 1 tablespoon rosemary, roughly chopped
• 3⁄4 cup plain flour

directions

1. Process butter, parmesan, rosemary, flour and salt and pepper in a food processor until mixture forms a dough.
2. 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.
3. Preheat oven to 180°C Line 2 baking trays with baking paper.
4. 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.
5. 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.

Reviews

[Lalaloula]

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!<br/>My sis and me made these as nibbles for New Year's Eve and everyone raved about them!<br/>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.<br/>Also, since I dont own a food processor, I just kneaded the dough by hand, which worked out nicely.<br/>THANK YOU SO MUCH for posting this awesome recipe, Sonya!

 

[Coasty]

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