• 3.5 oz salted butter, chopped
  • 3.5 oz parmesan cheese, grated
  • 3.3 oz  plain flour
  • 1 tbsp. rosemary leaves, roughly chopped
Process the butter, flour parmesan and rosemary in a food processor until a wet crumbly dough.
Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 1.2″ and about 6″ in length. Wrap with cling wrap and refrigerate for 1 hour or until firm.

Preheat oven to 350°F. Line 1 large baking tray or 2 ordinary baking trays with parchment paper.

Remove the log from the fridge and use a sharp knife to cut the log into ⅓” thick rounds.

Place the biscuits onto the baking tray at least 1″ apart.

Bake biscuits for 12 minutes or until light golden.

Stand on trays for 5 minutes then transfer to a wire rack to cool.