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Parmesan & rosemary biscuits
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Quick and versatile parmesan biscuits, ideal for any gathering. Ready in under 30 minutes!
Ingredients:
  • 150g (1 cup) plain flour, sifted
  • 90g butter, chilled, diced
  • 40g (1/2 cup) finely grated parmesan
  • 0.60 gm salt
  • Freshly ground black pepper
  • 1 egg yolk, at room temperature
  • 2 tsp finely chopped fresh rosemary
  • 10.00 gm iced water
  • 20.00 ml poppy seeds
  • 12.00 gm sesame seeds
Instructions:
  • In a food processor, combine flour, butter, parmesan, salt, and pepper. Pulse until fine crumbs form. While the processor is running, add the egg yolk, rosemary, and water. Process briefly until the mixture starts to come together without forming a ball.
  • Transfer the dough to a lightly floured surface and use your hands to form it into a disc. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour to chill.
  • Preheat your oven to 180°C while you prepare 2 baking trays with non-stick baking paper.
  • Roll the dough out on a lightly floured surface to a thickness of 5mm. Use a 5cm round cutter to shape the biscuits and arrange them on lined trays. Sprinkle one tray of biscuits with poppy seeds and the other with sesame seeds.
  • Place in the upper portion of a preheated oven, switching trays midway through baking, for 12 minutes or until lightly golden. Let cool for 2 minutes, then transfer the biscuits to a wire rack to cool using a metal spatula.

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