When I worked at bel mondo a few years ago for the Manfredis we used to serve the parmesan biscuits with little bowls of marinated olives to guests as they sat down at the table – and tried not to eat them while we worked!
Parmesan biscuits & olives, simply
Fresh from the garden: rosemary, egg
Recipe source: adapted from a recipe by Steve Manfredi
Makes: about 30 biscuits
Equipment:
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Ingredients:
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What to do:
- Grate the parmesan. Crack the egg into the small bowl and lightly whisk with the fork.
- Slide the rosemary leaves from the stalks and run them through the food processor. Then add in the salted butter, plain flour, grated parmesan, egg and a pinch of salt.
- Pulse until they are well incorporated and the dough forms a ball. If the ingredients are too dry add a little water until the dough catches.
- Remove from the processor, form the dough into a sausage about the diameter of a 50c piece, wrap in cling film and rest in the refrigerator for 20 minutes.
- Preheat the oven to 180C and line the baking sheets with baking paper.
- Cut the sausage into coins 3-4mm thick and place on the baking sheets.
- Cook for 10-12 minutes until golden.
Notes: How is the dried rosemary different to the fresh? Why do we ‘rest’ the dough? What would you serve these biscuits with? What other herbs could you use?
The Bondi Cook 