Parmesan and rosemary biscuits

cheese biscuits

Buttery, crumbly cheesy shortbread.  These are great to give as a gift and irresistible with a glass of crisp white.  The preparation couldn’t be any simpler and takes about 5 mins to put together plus baking time.   Try topping the biscuits with sesame or poppy seeds before baking.

Rosemary and parmesan biscuits
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Cook Time
15 min
Cook Time
15 min
  1. 100g grated parmesan
  2. 100g butter, chopped
  3. 120g plain flour
  4. 1 tbs chopped rosemary
  5. 1/2 tsp paprika
  6. 1 egg
  7. sesame seeds, poppy seeds for decoration
  1. Preheat oven to 180 deg C. Line 2 baking trays with baking paper.
  2. Process the parmesan, butter, flour, rosemary and paprika in a food processor until combined. Add the egg and process until the dough just comes together. Transfer to a lightly floured surface. Gently kneed until the mixture is smooth and comes together. Shape into a log and wrap in cling wrap. Place in fridge to chill for 30 mins.
  3. Using a sharp knife, slice into 5mm discs. Decorate with seeds.
  4. Bake in the oven, turning trays around half way through cooking. Bake for about 12 to 15 mins. Leave on tray until cool.
  1. Store baked bikkies in airtight container or zip locked bag for up to 5 days. Freeze the uncooked log for up to 3 months.
The Sassy Cook