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
Total cost: $5.04 / $0.28 per serve
(at time of publication)
Ingredients
- 50g reduced-fat spread (suitable for baking)
- 50g grated parmesan
- 2 tablespoons finely chopped fresh rosemary
- 70g plain flour
- pinch salt and pepper
Instructions
- 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 37cal
-
Kilojoules 150kJ
-
Protein 1g
-
Total fat 2g
-
–Saturated fat 1g
-
Carbohydrates 10g
-
–Sugars 0g
-
Dietary fibre 0g
-
Sodium 50mg
-
Calcium 30mg
-
Iron 0mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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