These delicious savoury herb and parmesan biscuits are incredibly easy to make and pair wonderfully with our hand sliced cold smoked trout.
Ingredients:
- 250g plain white flour
- 125g butter (room temperature)
- 100g Parmesan cheese (grated)
- 1 tablespoon dried rosemary (chopped)
- 1 tablespoon dried flat leaf parsley (chopped)
- 1 egg
- 1 tablespoon of water (if required)
- 1/4 teaspoon of smoked sea salt flakes
Method:
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In a mixing bowl, combine the flour, butter, grated Parmesan, dried herbs, egg, and a pinch of smoked sea salt. Mix everything together in a food processor on low.
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Initially, the dough will have a crumbly texture. Keep mixing until it forms a smooth and consistent paste, slowly add in the tablespoon of water if the dough remains too crumbly.
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Form the dough into a ball, flatten slightly and wrap in cling film. Let it rest in the fridge for at least 15-20 minutes to firm up.
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Preheat your oven to 175°C and line a baking sheet with parchment paper. Roll out the chilled dough on a lightly floured surface to a thickness of about 0.5 cm.
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For a decorative touch, place dried whole leaf herbs such as flat leaf parsley or oregano on the dough, spacing them evenly apart.
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Cover the dough with a sheet of baking paper and gently press it with a rolling pin to embed the herbs into the dough.
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If some herbs are not firmly set, use a brush to lightly moisten them with cold water to help them adhere.
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Use a cookie cutter to shape the dough into biscuits. Place the biscuits onto the prepared baking sheet.
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Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Once baked, transfer the biscuits on to a wire rack to cool completely.
Ensure you store these herby savoury biscuits in an airtight container or a tin. Make sure they are completely cooled before you move them to the container, else they won’t stay crunchy.
These are also suitable for Home freezing.
