Rosemary & cheese biscuits

Rosemary & cheese biscuits

By
From
Baking
Makes
45
Photographer
Vanessa Levis

Crisp, delicate and savoury, these are perfect to enjoy with drinks. Keep a roll of unbaked dough on hand in the freezer and slice and bake when needed. Vary the herbs, if you like, for different flavours.

Ingredients

Quantity Ingredient
90g cheddar cheese, finely grated
125g butter, softened
225g plain flour
1/4 teaspoon cayenne pepper
or 1/2 teaspoon paprika
1/4 teaspoon ground pepper
1 teaspoon salt
1 teaspoon chopped rosemary leaves, (see Note)
2 tablespoons grated parmesan cheese

Method

  1. Using an electric mixer, cream the cheddar cheese and butter until soft.
  2. Sift the flour, cayenne, pepper and salt together. Add to the creamed mixture and knead together with the rosemary and parmesan cheese.
  3. Mix well and form into a roll, 4 cm in diameter. Wrap in plastic wrap and refrigerate for 1 hour.
  4. Preheat the oven to 180°C. Cut into rounds using a sharp knife and place on baking trays. Bake for 15–20 minutes or until golden. Transfer to wire racks to cool.

Note

  • Rosemary, the remembrance herb, is lovely in these savoury biscuits. Do not use it freshly picked; leave it for 2–3 days to dry out a little or dry it on a paper towel in a microwave oven set on high for 2 minutes, before crumbling. Store in a small jar.
Tags:
baking
bakery
margaret
fulton
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