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Parmesan & Rosemary Biscuit

Parmesan & Rosemary Biscuit

These are a lovely short biscuit with a strong flavor. The secret to this recipe is using good quality parmesan, the better your parmesan the better your biscuit.

Happy sprouting, baking and cooking!

x Danielle

Parmesan & Rosemary Biscuit


60g spelt flour

60g brown rice flour

½ tsp baking powder

60g parmesan, finely grated

2 sprigs rosemary, chopped

1 clove garlic, crushed

80g butter, cold & cut into cubes


This recipe makes 10-15 biscuits.

Add the spelt flour, brown rice flour, baking powder, parmesan, rosemary and garlic to a bowl. Mix until well combined.

Chop the ghee or butter into small pieces and add to the flour mixture.

Using your fingertips rub the butter into the flour mixture. Continue this process until you have a smooth dough (this will take approx. 5-10 minutes.)

Shape the dough into a long cylinder shape, wrap up in baking paper and put in the fridge to set for 30 minutes.

Preheat your oven to 180°C & line a baking tray with baking paper.

Remove the dough from the fridge and cut thin slices of the roll. Place each slice on the baking tray & bake in the oven for 20 minutes until golden brown.

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