Food recipes
Rosemary Parmesan Biscuits
Rosemary Parmesan Biscuits Ingredients: butter, without salt cheese, parmesan, hard spices, rosemary, dried wheat flour, white, all-purpose, unenriched Directions: Process butter, parmesan, rosemary, flour and salt an...
Rosemary Parmesan Biscuits
Ingredients:
butter, without salt
cheese, parmesan, hard
spices, rosemary, dried
wheat flour, white, all-purpose, unenriched
Directions:
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 180C 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.
Ingredients:
butter, without salt
cheese, parmesan, hard
spices, rosemary, dried
wheat flour, white, all-purpose, unenriched
Directions:
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 180C 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.