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