Who says you can’t eat biscuits when you’re off sugar, eh? You just need to go for tasty savoury options like cheese or seeds…
This recipe is for my Mum. She has always really liked cheesy oatcakes and moreish biscuit type things. Of course, they are a great sugar-friendly alternative snack to a chocolate digestive or hobnob. I also just think they’re nice if you fancy baking. I decided to cook these for her when she came to visit a few weeks ago as I knew she would particularly appreciate them.
These parmesan seeded biscuits are pretty simple but you do ideally need a food processor. You might even want to serve them with some extra cheese after a meal or just keep some to hand as an emergency snack. You can probably use buckwheat flour if you wanted a gluten-free variety.
Parmesan seeded biscuits
Makes 18 thickish round biscuits
- 250g rye flour (you could probably substitute most other flours in here)
- 100g cold butter, chopped
- 50g parmesan cheese, finely grated
- ½ tsp baking powder
- 3 tbls milk
- Pinch of salt
- 3 tbls of sunflower, pumpkin and sesame seeds (or whichever you have around)
- Pre-heat the oven to 200C and line two baking sheets with parchment paper.
- Combine the flour, butter, parmesan cheese, baking powder and salt into a food processor and blend together.
- Add the milk (with the motor still running) and blend again for a minute or two until the mixture starts to stick.
- Tip into a large bowl and roll into a dough ball with your hands (takes some elbow grease!)
- Wrap in cling film and put into the fridge for 20-30 mins.
- Remove from the fridge, unwrap and make 18 sized golf balls.
- Squash each golf ball round of dough down to a rough round biscuit shape about a 1cm think round.
- Sprinkle with seeds and press them into the dough.
- Place them onto the baking trays and bake in the oven for 20-25 minutes until slightly brown.
- Let cool and store in an airtight container.
Have you tried cooking savoury biscuits before? Any good recipes you’ve found?