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
Units: Metric | Imperial (US)
- 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
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.
First published: Nov 2016
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© 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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