Parmesan and Rosemary Biscuit Recipe

This recipe makes a lovely short biscuit with a strong flavour. The secret is to use good-quality Parmesan — the better your Parmesan, the better your biscuit!

Makes: 10-15 biscuits

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Servings

Makes: 10-15 biscuits

Prep time

Cook time

Recipe


Ingredients

  • 60g spelt flour
  • 60g brown-rice flour
  • ½ tsp baking powder
  • 60g Parmesan, finely grated
  • 2 sprigs rosemary, chopped
  • 1 clove garlic, crushed
  • 80g butter, cold & cut into cubes

Method


  • Add spelt flour, brown-rice flour, baking powder, Parmesan, rosemary and garlic to bowl. Mix until well combined.
  • Chop ghee or butter into small pieces and add to flour mixture. Using fingertips, rub butter into flour mixture. Continue process until you have smooth dough (approx. 5–10 mins).
  • Shape dough into long cylinder, wrap in baking paper and place in fridge to set for 30 mins.
  • Preheat oven to 180°C. Line baking tray with baking paper.
  • Remove dough from fridge and cut roll into thin slices. Place each slice on baking tray. Continue process until you have used all dough.
  • Bake for 20 mins until golden brown.

  

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