Hey there! I’ve been a bit busy lately, but we are still friends right?! Don’t think that I’m not working on some of my best blog posts yet though! Stay tuned for lots of fresh ideas. In the meantime, bake some of these biscuits, no seriously, do it, they are delish. I came up with this idea when my herb garden went totally nuts over a rainy summer period and I wanted to get the most out of all those flavours growing right outside, somehow encapsulating them in something we could snack on. After a bit of experimental tweaking (yes tweaking not twerking) this is the recipe I have found works for us. If you make it let me know how you go. These parmesan and herb biscuits have a lovely texture and are packed full of flavour for such a thin bake. We keep them in the freezer for instant lunchbox snacks or you could easily serve them with soup or a wintery meal or as part of an antipasto platter. Here’s the how;
180 gms salted butter (chopped)
3 cups of mostly finely grated parmesan with some cheddar
1 cup (or more) of mixed herbs such as parsley, chives and rosemary
2 cups of plain flour
Process flour, cheese, butter and herbs in a food processor until breadcrumbs are formed. Add eggs and mix or knead into a ball. Roll out into 1 or two log shapes about as 5cm thick and wrap with baking paper and then glad wrap. Twist the ends of the glad wrap and tuck them in. Put the wrapped logs into the freezer for 15 mins or fridge for an hour to chill and firm up. Unwrap and slice discs about 5mm thick and place on a lined baking tray.
Bake for 10-12 mins in a preheated 180 degree Celsius oven or until starting to look golden around the edges. These make a really nice change from a sweet biscuit and seriously if you love cheese and herbs you will appreciate these.