Ingredients
- Makes about 40, using a 1.5in round cutter
- 170g grated Parmesan cheese
- 60g butter
- 95g plain flour
- 1 tsp finely chopped fresh rosemary
- 1/4 tsp fine sea salt
Preheat the oven to 180 degrees Celsius/gas 4.
Blitz all the ingredients in a food processor, pulsing until the mixture resembles coarse crumbs. Bring the mixture together on a floured work surface, then wrap it in cling film. Chill in the fridge for 15-20 minutes, or until slightly firmed up.
Roll out the dough thinly and cut out biscuits. Prick each biscuit with a skewer then sprinkle lightly with water and with a tiny additional pinch of sea salt.
Bake the biscuits for 10-12 minutes, or until the edges are lightly browned. Cool on a rack.
