I do love a good savoury biscuit. Especially one that is cheesy and crumbly, that goes incredibly well with sundried tomatoes and dips and pates, or all on its own. One that I know for certain isn't full of processed nonsense like those from the shops, because I made it with herbs from my own garden.
1 and 3/4 cups plain flour
185g butter, softened
1/2 cup grated parmesan
3-4 sprigs of thyme leaves
1/2 teaspoon cayenne pepper
2 tablespoons milk
1. Preheat oven to 180 degrees celsius.
2. Add flour, butter, parmesan, thyme and cayenne pepper to food processor and process until it resembles bread crumbs
3. Transfer to bowl and add milk before kneading dough together on a floured surface.
4. Roll dough into a 5-cm log in diameter. Wrap in baking paper and chill in freezer for 10-15 minutes.
5. Remove from freezer, unwrap and cut into 1cm slices. Place in lined baking tray, spaced slightly apart. Bake for 12-15 minutes or until golden. Cool on wire rack.
Printer friendly version here.