Time to make: 25 mins
( Hands-on time: 15 mins )
Total cost: $ 5.04 / $ 0.28 per serve
(at time of publication)
Nutrition Info.(per serve)
50g reduced-fat spread (suitable for baking)
50g grated parmesan
2 tablespoons finely chopped fresh rosemary
70g plain flour
pinch salt and pepper
Total fat 2g
Saturated fat 1g
Dietary fibre 0g
- Preheat oven to 180ºC. Place all the ingredients in a processor and mix until it forms a smooth dough.
- Turn on to a sheet of greaseproof paper and knead until smooth. Top with another piece of greaseproof paper.
- Roll out and use a round cutter (3½ cm) to cut out 18 biscuits (the dough can be re-rolled a few times).
- Bake for 8–10 minutes until lightly golden. Serve with your favourite dip and vegetable sticks.
Make it gluten free: Use gluten-free flour.
These biscuits can be stored in a sealed container for two days. Make up the dough and keep chilled in the fridge for a day.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Healthy Food Guide
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