Rosemary & Parmesan biscuits. Photo: Tony Jackman Ingredients
100g plain white flour
100g soft butter
100g very finely grated Parmesan cheese or similar such as Grana Padano
1 Tbs finely chopped rosemary leaves (see alternatives below)
Method
Line a baking sheet with baking pepper. Give it a spritz of cooking spray.
Combine flour and butter in a bowl and rub with your hands until it can be patted into a smooth ball. Knead on a lightly floured board and form into a ball again. Rap in cling film and refrigerate for an hour.
Preheat oven to 190℃.
Lay a sheet of baking paper on a wooden board and place the dough on it. Cover with a second sheet of baking paper and roll carefully until the dough is about a half centimetre thick.
Use a cutter to shape rounds and lay out on the covered baking tray.
Bake for 8 minutes. Remove to cool down a little, then lift carefully onto a wire rack using a slim spatula or knife.
There will be enough for a second round – the batch we made turned out 24 biscuits.
TGIFood Tip 1: Substitute any of the following for rosemary, in the same quantity: oregano leaves, thyme leaves, toasted sesame seeds. If using either of the herb leaves, chop them very finely first.
TGIFood Tip 2: Salt lightly only if not using Parmesan. DM/TGIFood
Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the TGIFood platform on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe here.
Send your Lockdown Recipes to tony@dailymaverick.co.za with a hi-resolution horizontal (landscape) photo.
Thank God It’s Food is sponsored by Pick n Pay.