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Rosemary & Parmesan Biscuits



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  • 100 grams Parmesan cheese
  • 100 grams Butter, chopped
  • 110 grams plain flour
  • 1 tablespoon polenta
  • 1 tablespoon rosemary, coarsely chopped
  • 1/2 teaspoon paprika, (Can use Smoked Paprika)
  • 1 egg yolk
  • sesame seeds, to decorate
  • poppy seeds, to decorate

Recipe's preparation

  1. Preheat oven to 180 degrees celcius (fan forced oven). Line 2 baking trays with baking paper.


    Process the cheese, butter, flour, polenta, rosemary and paprika in TM bowl, 10 seconds, speed 7.

    Add egg yolk, and mix 10 seconds speed 4 or until the dough just comes together. 

    Transfer onto Thermomat (or lightly floured surface) and gently kneed until smooth. Shape into a 40cm long x 4cm diameter log; wrap in cling wrap and place in the fridge to chill for 30 minutes. 


    Once chilled, remove from plastic and using a sharpe knife cut the log into approx. 5mm thick discs. Place on lined baking trays. Decorate biscuits with poppy and sesame seeds, swapping between biscuits.  


    Bake for approx 12-15 mins or until lightly golden. Set aside on trays to cool.


Accessories you need



The uncooked mixture can be frozen - shape into log and freexe for up to 3 months.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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