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Serving-size is a significant component in your diet. You need to compare the amount of that food that you normally eat to the serving size listed on the tag. Eating large portions or portions can cause fat gain.

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How to make Rosemary and parmesan biscuits

Yield = 50
Prep time: 0:40
Cook time: 0:15
Total time: 0:55

Ingredients

  • 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

Method

  • Step 1 Preheat oven to 180C. Line 2 baking trays with baking paper.
  • Step 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.
  • Step 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.