Parmesan-and-rosemary-biscuits

Parmesan and rosemary biscuits

As well as adding great flavour to pasta and salads, Parmigiano Reggiano gives a delicious tang to these savoury biscuits

By , 01 October 2018

(11 votes)

Parmesan and rosemary biscuits
  • Cook: 45 Mins
    plus cooling

  • Serves: 16

  • Price: 8p per serving

Nutritional Info
Each 13g serving contains
  • Energy

    252KJ

    60KCAL

    3%
  • Fat

    4.0g

    high

    6%
  • Saturates

    2.5g

    high

    13%
  • Sugars

    0.1g

    low

    <1%
  • Salt

    0.12g

    med

    2%
of your reference intake.
Typical energy values per 100g: 1941kJ/464kcal.
Ingredients
  • 40g wholemeal flour
  • 50g plain flour, plus extra for dusting
  • 50g Asda Parmigiano Reggiano, grated
  • 1tbsp finely chopped fresh rosemary
  • 60g unsalted butter, cut into small pieces
Method
  • Preheat the oven to 160C/140C Fan/Gas 3. Line a baking tray with baking paper.

  • Mix together all the dry ingredients in a bowl, then add the butter. Rub in with your fingers until small clumps form, then knead into a dough. Wrap in clingfilm and chill for 20-30 mins until firm.

  • On a floured surface, roll to 4mm thick. Cut out 16 biscuits with a 5cm cutter.

  • Arrange on the tray and bake for 20 mins or until golden, then cool to serve.