Parmesan and dried rosemary biscuits

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!

ourkitchengarden.net

Parmesan biscuits & olives, simply

Fresh from the garden: rosemary, egg
Recipe source: adapted from a recipe by Steve Manfredi 
Makes: about 30 biscuits

Equipment:

  • Grater
  • Bowls – small
  • Fork
  • Paper towel
  • Chopping board & knife
  • Food processor
  • Scales
  • Cling film & baking paper
  • Baking sheets
  • Serving plates
Ingredients:

  • 80g parmesan
  • 1 egg
  • A few stalks of dried rosemary
  • 125g salted butter at room temperature
  • 250g plain flour
  • Cooking salt

 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?

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