New year savoury biscuits
'TIS THE season to throw a party, and these moreish little savoury shortbreads are the perfect snack to serve with drinks.
I love this recipe because you can prepare the dough up to two weeks before and freeze it in an airtight container. Thaw overnight in the fridge and you're ready to bake.
You can use two methods for rolling and cutting. Either gather the dough into a ball before chilling, and roll out to a 5mm thickness before cutting the biscuits out, or roll into a log and simply slice rounds from it.
Either way, there won't be many left on the plate at the end of the night.
Be a responsible host and offer plenty of non-alcoholic drinks for designated drivers.
Happy New Year!
- 100g fresh Parmesan cheese, finely grated
- 100g unsalted butter, chopped, at room temperature
- 1 tblsp fresh rosemary leaves, finely chopped (approximately two 120mm sprigs)
- 3/4 cup plain flour
- 1/8 tsp cayenne pepper (optional)
- 3 tblsp flax seeds
- Place grated Parmesan, rosemary, flour and cayenne pepper (if using) in a food processor and pulse until mixture forms a dough. If you don't have a food processor you can use a stand mixer with a dough hook.
- Place dough on a square of foil, seal and refrigerate for one hour or until firm OR roll into a log before chilling.
- Preheat oven to 180°C.
- Method 1: Using baking paper top and bottom, roll ball of dough out to 5mm thick and cut shortbread out with a biscuit cutter; squeeze scraps into a ball and roll out again, cutting more biscuits.
- Method 2: If you rolled the dough into a log, using a sharp knife cut 5mm thick circles. Line two oven trays using the same pieces of baking paper and lay the biscuits out, leaving a little room for spreading.
- Sprinkle with flax seeds and press gently.
- Bake shortbread for 12-13 minutes at 180°C or until light golden (biscuits will darken slightly after baking). Remove baking trays from oven and allow shortbread to stand for five minutes. Transfer to a wire rack to cool.
- Store in an airtight container in a dark place for up to one week.
- Note: Dough can be frozen for up to two weeks before baking.
MAKES - 24