Parmesan and rosemary biscuits
- January 2019
- Makes about 40
- Hands-on time 15 min, oven time 10-15 min, plus 15 min chilling
These parmesan and rosemary biscuits are ever so easy to make because the food processor does most of the work for you.
- Vegetarian recipes
- 3.2g (2g saturated)
- 2.5g (trace sugars)
- 125g plain flour, plus extra to dust
- ½ tsp baking powder
- ¼ tsp cayenne pepper
- 100g unsalted butter, diced
- 60g cheddar or gruyère cheese, grated
- 60g parmesan, grated
- 1 tbsp chopped fresh rosemary
- 1 medium free-range egg, beaten
You’ll also need…
- 2 large baking sheets lined with non-stick baking paper
- Heat the oven to 190°C/170°C fan/gas 5. Pulse the flour, baking powder, cayenne pepper and butter in a food processor until the mixture resembles fine crumbs. (If you don’t have a food processor, put the dry ingredients in a bowl and work the butter into them using your fingertips until the mixture resembles fine crumbs.) Add both cheeses and the chopped rosemary, then continue to blend until the mixture forms a dough. (If making by hand, bring the dough together with a round-bladed dinner knife.)
- Turn the dough out onto a lightly floured surface, knead briefly, then shape into a rectangle. Wrap in cling film and chill for 15 minutes.
- On a lightly floured surface, roll out the dough to a rectangle about 20cm x 32cm x 2mm thick. Cut the dough in half lengthways to make 2 long thin rectangles. Cut each rectangle into long triangles – you should end up with about 40.
- Transfer the triangles to the sheets and brush each with a little beaten egg. Bake for 10-15 minutes until evenly browned. Leave to cool for a couple of minutes, then transfer to a wire rack to cool (see Make Ahead). Serve with the rum toddy.
The cooled biscuits will keep in an airtight container for 2 days. Refresh in a warm oven briefly before serving.
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