- March 2016
- Makes about 16
- Hands-on time 10 min, oven time 12 min
These savoury biscuits, flavoured with parmesan, spices and poppy seeds, are perfect for serving with a cheeseboard.
- 11.4g (6.9g saturated)
- 7.9g (0.2g sugars)
It’s good to make a double batch of this dough, wrap it in cling film and put it in the fridge. It will keep for a couple of days, ready to slice and bake as needed. The dough also freezes well: wrap in a double layer of cling film, then freeze for up to 3 months. Defrost just enough until you can cut through it with a sharp knife, then slice off as many biscuits as you want and return the rest of the dough to the freezer.
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