Rosemary biscuits

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

Serves: 18 (makes 18 biscuits)

Time to make: 25 mins

Hands-on time: 15 mins

Ingredients

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

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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

Protein 1 g

Total fat 2 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 0 g

Dietary fibre 0 g

Sodium 50 mg

Calcium 30 mg

Iron 0 mg

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.