Baked grana padano and rosemary bites

I am a fool for cheesy biscuits and crackers: parmesan, cheddar, gouda, anything really. I love those things, ever since I first tasted them at family dinner apéritifs as a child. Give me a box and I’ll eat the whole thing.

However, I’ve started having more trouble with not knowing what’s in these yummy little treats – looking at the list of ingredients makes eating them seem more and more unappealing. So, I decided to make my own!

I tested out a few different tastes and textures to get to this recipe, which I really enjoy! It’s very simple to make, and although I prefer adding rosemary, you can choose to use any herb or spice you want. I made a second successful batch using basil, and am playing with the idea of using Espelette pepper, paprika or olives next time around. These are great as a snack or as a pre-meal nibble to serve at dinner parties.

The trick, with this recipe, is to make sure the biscuits are thin enough and entirely cooked. Make sure your dough is rolled out evenly as you’re making them for best results!

Makes 30

Ingredients:

100g flour

75g grana padano cheese (or parmesan)

50g butter, at room temperature

20ml milk

1 sprig fresh rosemary or 1 tsp dried

1. Mix together, by hand or in an electric blender, flour, cheese and butter. Mixture should be grainy.

2. If using fresh rosemary, mince it now and add to flour, cheese and butter mixture.

3. Incorporate milk and blend ingredients, which well combined should now form pastry. Roll into a ball with your hands and refrigerate for two hours, or until the pastry is cool enough to work on.

4. Preheat your oven to 180° C.

5. Using a rolling pin, roll out your pastry onto a clean kitchen surface until the dough is about 5mm thick. Using a shape cutter or a glass with the desired diameter, cut out your biscuits and place them on a baking tray covered in greaseproof paper.

6. Cook your biscuits one batch at a time for 10-12 minutes, or until biscuits are golden on top. Let cool.

7. Enjoy!

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