Italian Parmesan & Rosemary Biscuits
 
Prep time
Cook time
Total time
 
A very useful little biscuits for all occasions, laced with Parmesan, Gorgonzola and rosemary. A perfect nibble for dinner parties and for snack lunches too. Makes around 20-24.
Author:
Recipe type: bakes
Cuisine: Italian
Serves: 24
Ingredients
  • 100g plain flour
  • 100g polenta (or use just plain flour if you prefer not to have a more gritty texture)
  • half a teaspoon of salt
  • some freshly-ground black pepper
  • 3 tbsp Parmesan, finely grated or 80g crumbled Gorgonzola, depending on which cheese biscuit you prefer
  • 1 tsp baking powder
  • 2 tbsp finely chopped rosemary, keeping some to garnish
  • 2 medium-large eggs, lightly beaten or use extra virgin olive oil (see recipe method for amount)
  • 50 gm unsalted butter, melted (omit if using olive oil)
Method
  1. Preheat oven to 180°C. Combine all the dry ingredient well, including the cheese of choice. Gorgonzola must be diced up small and mixed evenly in the dry ingredients before adding the eggs-butter or the olive oil.
  2. If using eggs, whisk up lightly and add the melted butter slowly . Then add the egg-butter mix, little by little mixing in well to combine to a workable dough. You may not need all the egg mixture so pour in slowly. If using the oil option, drizzle in the olive oil slowly mixing as you go until you get a dough – not specific amount but just keep an eye on it. With both liquid options, I recommend using a food processor at this stage.
  3. Place the dough on a lightly floured surface and knead briefly to a smooth ball. Cut in half. Roll each ball into a sausage around 2-3cm in diameter. Slightly flatten their tops with your palm. Place the rolls on a baking parchment on a tray and bake for around 15-20 mins until very lightly golden and a bit firm. Remove, cool completely. Then slice the dough rolls with a serrated knife into discs around 1.5cm wide. Spread the discs on the same baking tray and return to the oven for around 30 minutes but on a reduced heat of 125°C so they dry out rather than bake hard.
  4. Serve warmish or cooled; lovely with some more rosemary and drizzled olive oil.. A really useful multi-purpose savoury snack. They keep a good week in an air-tight tin, if they last that long!
Recipe by The Red Bistro at https://theredbistro.com/2013/01/11/biscotti-parmesan-gorgonzola-and-rosemary/