{"id":3051,"date":"2018-03-26T20:12:00","date_gmt":"2018-03-26T18:12:00","guid":{"rendered":"https:\/\/www.lieblingsspeise.at\/?p=1547"},"modified":"2025-09-03T15:36:51","modified_gmt":"2025-09-03T13:36:51","slug":"dinkel-parmesankekse","status":"publish","type":"post","link":"https:\/\/www.wanderhunger.at\/en\/genuss-rezepte\/dinkel-parmesankekse\/","title":{"rendered":"Spelt parmesan biscuits"},"content":{"rendered":"

I recently conducted a small survey on my Instagram profile. One of the questions was: Team Sweet or Team Savoury? And to my complete surprise, 78% identified as Team Savoury! Unbelievable! And I always thought the world was full of sugar fans! However, when asked \u2018Do you want to see Easter recipes?\u2019, everyone agreed: 100% voted YES!
So for me, there was only one logical conclusion: I had to come up with a hearty Easter recipe. And since I had just bought a really cute bunny cookie cutter, it had to be biscuits: my super-delicious spelt and Parmesan biscuits with Italian herbs.<\/p>\n\n\n\n

Dear wine drinkers, you will thank me.<\/h4>\n\n\n\n

Beer drinkers too, of course. Because these spelt and Parmesan biscuits are AMAZING with a good drink. It doesn't always have to be breadsticks (although my breadsticks go just as well with it, of course... \ud83d\ude09). And there are always plenty of sweet things anyway. And these spelt and Parmesan biscuits... just fantastic. I know, self-praise and all that. BUT THEY ARE SO DELICIOUS! Serve them with a few good Kalamata olives and sun-dried tomatoes, and your guests will never want to go home. That is, not until the biscuits are gone. That is, if you serve the biscuits to your guests and don't keep them all for yourself (which is what I did, ahem).<\/p>\n\n\n\n

\"Parmesankekse<\/figure>\n\n\n\n

It's not Easter? No problem.<\/h3>\n\n\n\n

Honestly, Christmas is already a sugar overload. Everyone, including yourselves, will be more than grateful for savoury biscuits. Just use the bell, angel or star cookie cutter instead of the bunny head one. <\/p>\n\n\n\n

It's not Christmas either? Then forget about the tedious cutting out and roll out the dough a little thinner. Just take a pastry wheel and cut out simple squares or diamonds, and you're done. Caution: If the dough is thinner, you will of course have to reduce the baking time specified in the recipe below.<\/p>\n\n\n\n

Personally, I recommend llamas. My best brownies in the world <\/a>were not only good as llamas, but also cool. And llamas always work. My honest opinion when it comes to economical kitchen equipment due to lack of space? Give away all your cookie cutters and keep only the llama. It always works, and everything that can be cut out tastes much better in llama form. <\/p>\n\n\n\n

Genug von Keksen und lieber mal ein anderer Snack? Wie w\u00e4re es, mal selbst breadsticks <\/a>zu rollen? Viel Spa\u00df dabei!<\/p>\n\n\n\n

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\"Parmesankekse<\/div>\n <\/div>\n
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Parmesan biscuits<\/h2>\n
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A great spelt biscuit recipe with a delicate savoury taste. Ideal as a tasty accompaniment to wine and beer.<\/span><\/div>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Cook Time <\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>35<\/span> biscuits<\/span><\/span><\/div><\/div>
Course: <\/span>Snack<\/span><\/div><\/div>
Cuisine: <\/span>International<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clippath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clippath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a>\n\n\n\n\n\n\n\n<\/svg>\n<\/span> Notes<\/a><\/div>\n
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Ingredients
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<\/polyline><\/g><\/svg><\/span> <\/a><\/polyline><\/g><\/svg><\/span> <\/a><\/div>
  • 100<\/span> g<\/span> butter<\/span><\/li>
  • 2<\/span> eggs<\/span><\/li>
  • 90<\/span> g<\/span> parmesan cheese<\/span> finely grated<\/span><\/li>
  • 200<\/span> g<\/span> spelt flour<\/span><\/li>
  • flour for rolling out the dough<\/span><\/li>
  • salt<\/span><\/li>
  • dried Italian herbs<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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    Method
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    1. Preheat the oven to 200 \u00b0C top\/bottom heat. Line a baking tray with baking paper and set aside.<\/span><\/div><\/li>
    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. <\/span>
      <\/div>Shape the dough into a ball, wrap it in cling film and leave it to rest in the fridge for 30 minutes.<\/span><\/div><\/li>
    3. Sprinkle flour onto a smooth, clean work surface. Roll out the dough to a thickness of approx. 5\u20138 mm.<\/span><\/div><\/li>
    4. Cut out biscuits as desired. My cookie cutter (rabbit head) was approx. 6 x 4 cm in size.<\/span>
      <\/div>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.<\/span><\/div><\/li>
    5. Place the cut-out biscuits on the baking tray. The dough will not spread, so they can be placed close together.<\/span><\/div><\/li>
    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.<\/span>
      <\/div>Caution: They are brittle while still warm.<\/span><\/div><\/li><\/ol><\/div><\/div>\n \n
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      Notes<\/h3>
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      Different herbs can be used to try out different flavours.<\/span><\/div><\/div>\n
      <\/div>\n \n <\/div>\n <\/div>\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

      Crispy, savoury, irresistible: my spelt and Parmesan biscuits are the perfect alternative to breadsticks and the like \u2013 and they're super easy to make too.<\/p>","protected":false},"author":3,"featured_media":3359,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","iawp_total_views":552,"footnotes":""},"categories":[773],"tags":[785],"class_list":["post-3051","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-genuss-rezepte","tag-appetizers-snacks"],"_links":{"self":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts\/3051","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/comments?post=3051"}],"version-history":[{"count":4,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts\/3051\/revisions"}],"predecessor-version":[{"id":3394,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts\/3051\/revisions\/3394"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/media\/3359"}],"wp:attachment":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/media?parent=3051"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/categories?post=3051"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/tags?post=3051"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}