Rosemary and cheese biscuits

Rosemary and cheese biscuits

By
From
The Margaret Fulton Cookbook
Makes
80–100 biscuits.
Photographer
Geoff Lung

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.

Ingredients

Quantity Ingredient
90g cheddar cheese, finely grated
125g butter
1 1/2 cups plain flour
1/4 teaspoon cayenne
or 1/2 teaspoon paprika
1/4 teaspoon ground pepper
1 teaspoon salt
1 teaspoon fresh rosemary leaves
2 tablespoons grated parmesan cheese

Method

  1. Cream the cheddar cheese and butter until soft. Sift the flour, cayenne, pepper and salt together. Add to the creamed mixture and stir together with the rosemary and Parmesan cheese. Mix well and form into a roll, 4 cm in diameter. Wrap in cling wrap and refrigerate for 1 hour. Preheat the oven to 180°C.
  2. Cut into thin discs and place on baking trays. Bake for 15–20 minutes, until golden. Cool on wire racks.

Note:

  • rosemary, the remembrance herb, is lovely in these savoury biscuits. Do not use it freshly picked, leave it 2–3 days to dry out a little or dry it on a paper towel in a microwave oven, set on high for 4–5 minutes, before crumbling. Store in a small jar.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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