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Parmesankekse auf Holzbrett mit Rosmarinzweig

Parmesan biscuits

A great spelt biscuit recipe with a delicate savoury taste. Ideal as a tasty accompaniment to wine and beer.
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Cook Time 1 hour 30 minutes
Servings: 35 biscuits
Course: Snack
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 100 g butter
  • 2 eggs
  • 90 g parmesan cheese finely grated
  • 200 g spelt flour
  • flour for rolling out the dough
  • salt
  • dried Italian herbs

Method
 

  1. Preheat the oven to 200 °C top/bottom heat. Line a baking tray with baking paper and set aside.
  2. Quickly knead the butter (in cold flakes), eggs, finely grated Parmesan cheese, flour and dried herbs to taste (I used 2 tablespoons of Italian herbs) into a smooth dough.
    Shape the dough into a ball, wrap it in cling film and leave it to rest in the fridge for 30 minutes.
  3. Sprinkle flour onto a smooth, clean work surface. Roll out the dough to a thickness of approx. 5–8 mm.
  4. Cut out biscuits as desired. My cookie cutter (rabbit head) was approx. 6 x 4 cm in size.
    If you don't want the biscuits to have a specific theme, you can roll out the dough thinner and cut it into diamonds or squares. This will give you significantly more thin biscuits, which are ideal with wine. If the dough is thinner, adjust the baking time accordingly.
  5. Place the cut-out biscuits on the baking tray. The dough will not spread, so they can be placed close together.
  6. Bake on the middle shelf for approx. 12 to 14 minutes. When they start to brown, they are ready. Remove from the oven and leave to cool.
    Caution: They are brittle while still warm.

Notes

Different herbs can be used to try out different flavours.