Rosemary biscuits
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)
Kilojoules 150kJ
Calories 37cal
Protein 1g
Total fat 2g
–Saturated fat 1g
Carbohydrates 10g
–Sugars 0g
Dietary fibre 0g
Sodium 50mg
Calcium 30mg
Iron 0mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
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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