Rosemary Parmesan Biscuits

These soft buttery cheesy shortbread- like biscuits are perfect for topping with your
favourite chutneys but equally perfect for eating on their own.


80g salted butter
30g full fat cream cheese
100g grated parmesan
100g plain flour
1 ½ TBS fresh rosemary (roughly chopped)

2 lined flat baking trays

Makes 16 biscuits


1) Process the butter, cream cheese, parmesan, flour and rosemary in a food processor
until you have a soft dough.

2) Empty the dough onto a lightly floured surface and knead until it comes together.

3) Shape the dough into a log (and from this you will slice the biscuits). Make sure the log
isn’t too long and thin, and slightly flatten the sides so you will end up with square-oval
shaped biscuits.

4) Cover the dough log with cling film and chill in the fridge for at least one hour.

5) 15 minutes before you are ready to bake, remove the dough from the fridge and preheat
the oven to 180.

6) Carefully trim the ends of the dough and then slice the log in half, then quarters. Slice
each quarter into 4 biscuits, so you will end up with 16. Place 8 on each prepared baking
tray. (If the knife has dragged the dough a bit and created holes, make sure to press those
together before baking.)

7) Bake for 8-10 minutes until lightly golden brown around the edges.

8) Leave to cool for a minute or two on the baking tray before fully cooling on a wire rack.

Store these biscuits at room temperature in a parchment lined air tight container for up to 3