| Servings |
Biscuits
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Ingredients
- 1 cup wholemeal plain flour + 1 tbsp extra for flouring the kneading surface
- 3/4 cup grated Parmesan cheese
- 100 grams plain unsalted butter softened
- 1 egg yolk
- 1 tbsp rosemary leaves chopped
- 1 tsp sea salt
Ingredients
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Instructions
- In a large mixing bowl, combine the flour, Parmesan, rosemary and salt.
- Chop the slightly softened butter into cubes and add to the bowl, along with the egg.
- Using your hands combine all ingredients into a soft dough. Make sure you don’t over combine as this can make the biscuits tough.
- Scatter the extra tbsp of flour over a clean, dry chopping board or work surface.
- Remove the dough from the mixing bowl and knead, using your hands, for about a minute.
- Roll out the dough till it’s a couple of cm thick and using your biscuit cutter, start cutting out the biscuits (this dough should make around 30-35 individual biscuits).
- Line a baking tray with baking paper and slide each of the biscuits onto it, making sure they aren’t touching.
- Place the baking tray in the fridge for 25-30 minutes to allow the biscuits to firm up.
- Preheat the oven to 180C and when hot, take the baking tray out of the fridge and pop it into the oven.
- Bake for 15-20 minutes, checking regularly as oven temps can vary and it doesn’t take much for the biscuits to burn.
- Remove from the oven and allow to cool before enjoying!
Recipe Notes
50 calories per biscuit