Recipes
Parmesan and rosemary biscuits
As well as adding great flavour to pasta and salads, Parmigiano Reggiano gives a delicious tang to these savoury biscuits
As well as adding great flavour to pasta and salads, Parmigiano Reggiano gives a delicious tang to these savoury biscuits
(28 votes)
Cook: 45 Mins
Serves: 16
Price: 8p per serving
Nutritional Information
Each 13g serving contains
Energy
252kj
60kcal
252kj
60kcal
3%
Fat
4.0g
4.0g
Med
6%
6%
Saturates
2.5g
2.5g
Med
13%
13%
Sugars
0.1g
0.1g
Low
<1%
<1%
Salt
0.12g
0.12g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1941kj/464kcal
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
1
Preheat the oven to 160C/140C Fan/Gas 3. Line a baking tray with baking paper.
2
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.
3
On a floured surface, roll to 4mm thick. Cut out 16 biscuits with a 5cm cutter.
4
Arrange on the tray and bake for 20 mins or until golden, then cool to serve.