Parmesan and rosemary biscuits
- 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
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.