Travel & Life Digest

Parmesan & Rosemary Biscuits

As September settles in, everyone seems to gather round home life, school life and (for the lucky ones) university life. Congrats to all new and returning students, make the most of it!
I love gathering my friends around for a fuss-fee, catch up session, this time of the year. I'm desperately trying to avoid calling it "afternoon tea" so let's call it "coffee and nibbles, with a side of bubbles".  
These Parmesan & Rosemary biscuits are perfect, little savoury bites that can be prepared in advance. The parmesan and rosemary flavours develop slowly and I saw my guests' faces light up after a few bites. 
I found the recipe on Pinterest from The view From Great Island, alongside the idea of a gorgeous Smörgåstårta - Swedish, all in one sandwich cake. I ended up building my gathering around these two recipes. 
I am more of a savoury person, even with tea or coffee, hence I made the savouries and bought the cakes. 
A Baker's Dozen - Parmesan & Rosemary Biscuits
1 1/2 (one and a half) cups of all purpose flour
1/2 (half) cup of slightly salted butter (softened but not melted)
2 spoonfuls of finely chopped rosemary
1 cup of grated parmesan
A pinch of salt & cracked black pepper 
1/4 (a quarter) of a cup of lukewarm water
Fresh herbs for decorating - Sage & Rosemary (Thyme and Oregano would also work)
Cling film
Parchment Paper
It's easy as one-two-three:
One - Place the flour, butter, chopped rosemary, parmesan, salt and pepper in a deep bowl.
Work with your fingers to create breadcrumbs by incorporating the butter in with the dry ingredients.
Then add a tablespoon of lukewarm water and use the bottom of you palm to bring the breadcrumbs together, into firm, dough-like consistency.  
It will be dry at first, keep adding as much lukewarm water as needed, until you have a uniform dough that has absorbed all dry bits from the bowl.
Alternatively - place all ingredients (including the water) in a mixer with the dough hook and let it do all the work for you until you have a firm dough ball.
Mould the dough in a big ball and flatten with you hands, to create a small, thick, disc.
Wrap in cling film and place in the fridge for an hour.
Two - Take the cold dough out of the fridge, unwrap it and place on a dry surface like marble, or even a wooden chopping board.
Use a rolling pin to spread the dough out to all directions, allowing for 1 centimetre (1/3 inch) thickness. You'll only need a couple of rolls to achieve this and the dough will crack on the sides - it's fine. 
Place the rosemary stems or sage leaves, around the dough. Roll over with the rolling pin one last time, towards one direction only. With a cookie cutter, cut out your biscuits and place on parchment paper.
Collect and mould all the left-over dough in a ball and repeat step "Two", until you've used it all up. 
It makes 12- 14 cookies.
Three - Bake in 180C for 10-15 minutes, until the biscuits turn blondish; 
they'll keep cooking in the middle after you've taken them out of the oven.

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