Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Rosemary biscuits

Make your own rosemary biscuits - it's cheaper than store-bought alternatives and heathier too.

Hands-on time: 15 mins
Time to make: 25 mins
Serving: 18 people (makes 18 biscuits)

Ratings: 4.5

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Ingredients

Measurements explained

50g reduced-fat spread (suitable for baking)
50g grated parmesan
2 tablespoons finely chopped fresh rosemary
70g plain flourall purpose flourX
pinch salt and pepper

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

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Preheat oven to 180ºC. Place all the ingredients in a processor and mix until it forms a smooth dough.
Turn on to a sheet of greaseproof paper and knead until smooth. Top with another piece of greaseproof paper.
Roll out and use a round cutter (3½ cm) to cut out 18 biscuits (the dough can be re-rolled a few times).
Bake for 8–10 minutes until lightly golden. Serve with your favourite dip and vegetable sticks.

Variations

Make it gluten free: Use gluten-free flour.

HFG tip

These biscuits can be stored in a sealed container for two days. Make up the dough and keep chilled in the fridge for a day.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition info (per serve)

Calories 37 cal

Kilojoules 150 kJ

Total fat 2 g

Saturated fat 1 g

Member only

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Nov 2016

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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.