29 April 2010

Recipe: Parmesan Biscuits

Parmesan Biscuits

125 g butter, softened and cubed
150 g flour
30 g Parmesan, grated
1 ml salt
1 ml white pepper
2.5 ml fresh rosemary, finely chopped

Preheat the oven to 180° and spray the baking tray with cooking spray or line the tray with wax paper. Rub the butter into the flour until the mixture looks like fine breadcrumbs. Stir in the parmesan, salt, pepper and rosemary. Mix well until the mixture forms a ball. Lightly flour a work surface and roll out the dough until it is 1 cm thick. Using a biscuit or cookie cutter, cut the biscuits as desired. Bake the biscuits for 10 min or until they are golden brown. Once baked allow the biscuits to cool on a cooling rack. Makes about 30 biscuits.

A hard, straw-coloured cheese with a thick crust and strong flavour - often finely grated and sprinkled over pastas.


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