These scrummy biscuits make a perfect appetizer for a dinner party, best served with a glass of full-bodied red wine to complement the piney rosemary flavour. They are easy to prepare and keep well, so can be made in advance. These aromatic party nibbles will also be the perfect addition to a cheese platter. With Christmas just around the corner, why not serve these cheesy little rounds alongside the usual sweet treats? Packed in a nice vintage tin, they will also make a wonderful home-made Christmas gift.
For 32 biscuits
- 100g plain flour
- 80g wholemeal flour
- 100g Parmesan, grated
- 125g butter, at room temperature
- 1 pinch sea salt
- 0.5 tsp black pepper
- 4 tbsps. fresh rosemary, finely chopped
- In a mixing bowl, combine both types of flour, salt, pepper, grated parmesan and chopped rosemary. Then add small pieces of butter (room temperature).
- With an electric hand mixer combine the dry ingredients with the butter until little clumps have been formed (alternatively use a fork to mix, though it will take longer to form clumps).
- Use your hand to knead the little clumps to form a homogeneous dough.
- Wrap the dough in cling film and store in the fridge for 20-30 minutes.
- On a flour-dusted surface, roll out the dough using a rolling pin (thickness approx. 4mm).
- Use a biscuit cutter (approx. ø4cm ) or upended glass to cut out the biscuits.
- Take the leftover dough and roll it out again for the same procedure.
- Place the raw biscuits carefully on a tray covered with baking paper and bake in the oven, middle rack, at 160°C for approx. 20 minutes or until golden.
- Store the cooled biscuits in a metal tin for ideal flavour.
Disclaimer: This article has been edited. It was first published for GloTIME (www.glotime.org) in cooperation with Castelli (www.castelli-uk.com).
Author: Danica Utermohlen
Picture credits: Danica Utermohlen