Parmesan Biscuits Mary Berry Food

ROSEMARY PARMESAN BISCUITS

Rosemary Parmesan Biscuits image

I love savory biscuits so i thought i would put this in to try at a later date. Biscuits will keep for up to 4 days stored in a foil-lined airtight container. Prep time includes 1hr refrigeration time

Provided by Sonya01

Categories Lunch/Snacks

Time 1h16m

Yield 36 biscuits

Number Of Ingredients 4

Ingredients

100 g butter, chopped
100 g parmesan cheese, grated
1 tablespoon rosemary, roughly chopped
3/4 cup plain flour

Steps:

Process butter, parmesan, rosemary, flour and salt and pepper in a food processor until mixture forms a dough.
Turn dough out onto a lightly floured surface. Knead and press into a 15cm disc. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
Preheat oven to 180°C Line 2 baking trays with baking paper.
Roll out dough between 2 sheets of baking paper until 0.5cm thick. Using a 5cm round biscuit cutter, cut rounds from dough. Press unused dough together. Repeat until all dough is used.
Bake biscuits for 6 to 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.

EASY PARMESAN BISCUITS

Easy parmesan biscuits image

A savoury parmesan biscuit is just the thing for a drinks and nibbles party, and these are really easy to whip up. Who needs more of an excuse?

Provided by Rick Stein

Categories Starters & nibbles

Yield Makes 30 biscuits

Number Of Ingredients 5

Ingredients

125g/4½oz chilled butter, cubed
125g/4½oz plain flour
25g/1oz freshly grated parmesan (or vegetarian alternative)
salt and freshly ground black pepper
pinch cayenne pepper

Steps:

Preheat the oven to 180C/160C FanGas 4.
Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs.
Stir in the parmesan, seasoning and cayenne pepper.
Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth.
Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of cling film.
Lift off the top piece of cling film and cut into 5cm/2in biscuits.
Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits. You should make about 30 biscuits in total.
Bake the biscuits for 8-10 minutes until crisp and golden. Leave to cool on the baking sheets. Store in an airtight tin.

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