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Thursday, 17 December 2015

Twelve Days of Christmas - Parmesan and Rosemary Biscuits

parmesan and rosemary biscuits
parmesan and rosemary biscuits

Each year we have a tradition of making hampers to give out to friends and family at Christmas time. They're full of tasty homemade treats, everything from shortbread to coffee syrup and people seem to really appreciate the thought behind them. Because we do them each year, we like to change up the contents a little and this time wanted to add a savoury biscuit.

We've had this recipe written down for quite some time, so long in fact -I've no idea where it originally came from, but it seemed like the perfect addition to this years hampers. They would also make a lovely hostess gift for any festive parties you might be going to.

They couldn't be simpler to make and will keep for a week or two in an airtight container. But I warn you -they'll be gone before then. 

parmesan and rosemary biscuits
parmesan and rosemary biscuits

Ingredients:
100g of butter -softened
100g of grated parmesan cheese
100g of plain flour
1 tablespoon of fresh rosemary - finely chopped
pinch of salt
pinch of ground black pepper

parmesan and rosemary biscuits
parmesan and rosemary biscuits

-In a large bowl add all of your ingredients and start to rub them together with your finger tips until it resemble breadcrumbs. If you have a food processor then you can use that if you'd prefer, just pulse all the ingredients until they come together.

-When your mixture starts looking like breadcrumbs you can tip it out onto a clean surface and knead or press it until it forms a dough.

-Take your dough and start to roll it into a sausage shape, keep rolling until it's about 20cm long. Wrap it in clingfilm and put in the fridge to chill for at least 1 hour. You can also freeze this dough, it freezes really well -then you can take it out to bake whenever you'd like fresh biscuits. 

-When your dough is properly chilled and you're ready to bake, pre-heat your oven to 180°C and line two baking trays with greaseproof paper. 

- Slice up your stick of dough into slices about 1/4 of an inch thick, I usually end up with between 24-26 biscuits. Line them up on your trays -they don't spread much so don't worry, and bake for 6-8 minutes. It'll depend on your oven but I find about 8 to be perfect, you're looking for them to be golden brown.

-When they're done, let them cool for 5 minutes on the baking trays before transferring them to a wire rack to finish cooling.

Now all that's left to do is enjoy them with your festive cheese and chutneys :)

parmesan and rosemary biscuits
parmesan and rosemary biscuits

Eight Sleeps To Go!
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