Remembrance Biscuits of Rosemary and Cheese
These Remembrance of Rosemary and Cheese are crisp, delicate and savoury. Perfect nibbles to enjoy with drinks. Keep a roll of unbaked dough on hand in the freezer and bake when needed.
90g Cheddar cheese, finely grated
12 g Butter
1 1/2 cups (225g) plain flour
1/4 teaspoon pepper
1/8 tsp cayenne pepper or 1/4 tsp hot paprika
1 teaspoon salt
2 tablespoons grated parmesan cheese
Some rosemary leaves.
- Cream the cheese and butter until soft. Sift the flour, cayenne pepper, rosemary, pepper and salt, then stir this into the creamed mixtures together with the parmesan cheese. Mix well and form into a roll, 4cm in diameter. Wrap in plastic wrap or aluminum foil and refrigerate for one hour.
- Cut into thin discs and top each with a rosemary leaf, pressing it in. Bake on ungreased baking tray in a moderate oven 180c for 15—20 minutes. Cool on wire racks. Store in airtight containers. Makes approximately 60—100 biscuits.
- Rosemary, the remembrance herb, is lovely in savoury biscuits. Do not use it freshly picked. Leave it 2—3 days to dry out a little or dry it on kitchen paper in a microwave oven on high for 4 –5 minutes & crumble. Store in a small jar.
Read Lyndey’s personal tribute to Margaret Fulton here