Delicious cheese biscuits with rosemary. Great with the wine or as a snack.
Preparation time 10 minutes .. Cooling 30 minutes .. Baking 10 minutes .. Durability not log due too yummy
- 100 g cheddar cheese, grated
- 100 g flour
- 100 g butter or margarine
- 1/2 tsp ground rosemary
- 1 tsp salt
- 1 beaten egg for brushing
Mix the butter, flour and parmesan together. Season with salt & pepper and knead until you form a dough.
Wrap the dough into cling film, and refrigerate for 30 mins.
Roll the dough after until 3 mm thick and using cookie cutter cut of the dough the doves.
If you do not want to be busy with cookie cutter, divide the dough in two, and roll each part into an uniform cylinder, about 3cm / 1¼ inches in diameter. Wrap the 2 cylinders into cling film, and refrigerate for 30 mins. You can also freeze them and use another time.
Preheat the oven to 350°F, meanwhile cut each cylinder into 1cm thick rounds.
Arrange the cookies on a baking sheet lined with baking parchment.
Brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan. Bake for 10 minutes, or until they are a gorgeous golden-brown colour.
Allow to cool (if you can) and serve.
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