I promise you these biscuits are absolutely delicious! I made them just before rushing to collect the kids from school.
This recipe is uncomplicated and fairly straightforward. I am planning to make them again in a batch and freeze them for when I have friends come round. They are the perfect accompaniment for aperitif.
The flavour of the parmesan and the rosemary go hand in hand together, they are so crumbly and they melt in your mouth.
If you don't have parmesan you can use any other hard cheese like cheddar.
- Prep Time : 20 minutes
- Cook Time : 20 minutes
- Yield : 25
Remove the needles from the rosemary's sticks and chop them finely.
Put the flour in a heap on your worktop, add the eggs, the grated Parmesan cheese, the softened diced butter, half of the chopped rosemary and mix the ingredients well with a fork.
Working with your hands make a smooth ball.
And turn it into an elongated log around 28 cm/ 11 inches long, wrap it in cling film and place it in the fridge for 40 minutes.
Take it out of the fridge and slice into rounds about 1/2 cm / 0.2 inches wide. Place the biscuits on a baking tray covered with parchment paper and cook at 180C / 350F for 20 minutes or until lightly golden. Keep checking and let them cook for slightly longer if needed.
Remove them from the oven and whilst they are still warm sprinkle them with grated parmesan and with the remaining chopped rosemary.