| | Rosemary and parmesan biscuits
Rosemary and parmesan biscuits
Rosemary and parmesan biscuits 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C. Line 2 baking trays with baking paper.
  2. Process the parmesan, butter, flour, polenta, rosemary and paprika in a food processor until combined. Add the egg yolk and process until the dough just comes together. Transfer to a lightly floured surface. Gently knead until smooth. Shape into a 40cm-long, 4cm-diameter log. Wrap in baking paper. Place in the fridge for 30 mins to chill.
  3. Use a small sharp knife to cut the log into 5mm-thick discs. Place on the lined trays. Decorate biscuits with sesame seeds, poppy seeds and caraway seeds, alternating between seeds and biscuits. Bake, swapping trays halfway through cooking, for 12-15 mins or until lightly golden. Set aside on trays to cool.
Time for preparing:
15 min.


  • 1 1/4 cups (100g) finely grated parmesan
  • 100g butter, chopped
  • 3/4 cup (110g) plain flour
  • 1 tablespoon polenta
  • 1 tablespoon coarsely chopped rosemary
  • 1/2 teaspoon smoked paprika
  • 1 Coles Brand Australian Free Range Egg yolk
  • Sesame seeds, to decorate
  • Poppy seeds, to decorate
  • Caraway seeds, to decorate