Parmesan, Rosemary and Caraway Seed Biscuits
Photography by Claire Aldous.
It’s always good to have something delicious that can be whipped up if unexpected guests arrive. These melt-in-the-mouth cheesy biscuits can be frozen unbaked, ready to be cooked and served fresh from the oven.
INGREDIENTS
125 grams butter, at room temperature
1 tablespoon icing sugar
1 teaspoon ground cumin
1 teaspoon smoked paprika
80 grams grated sharp cheddar cheese
50 grams grated parmesan cheese
2 teaspoons caraway seeds
2 tablespoons finely chopped rosemary or thyme leaves
110 grams plain flour
50 grams cornflour
good pinch of sea salt
To bake
1 egg, beaten
sprigs of rosemary
sea salt
METHOD
Preheat the oven to 160°C fan bake.
Beat the butter, icing sugar, cumin and smoked paprika until light and pale. Add both of the cheeses, the caraway seeds and the rosemary and mix gently. Add the flours and salt and mix to form a dough.
Tip on to a large sheet of baking paper and cover with a second sheet. Roll out to ½cm thick then chill until firm.
To bake: Brush with egg wash then cut into squares and divide between two lined, flat baking trays.
Scatter over the rosemary then a sprinkle of salt.
Bake for 16–17 minutes or until a good golden colour. Cool and store in an airtight container for 2 days.Makes about 24
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!