Parmesan biscuits

These couldn’t be easier to make, and they’re so moreish we guarantee the whole batch will disappear before you know it.

Makes 30 • Ready in 30mins, plus cooling

200g Parmesan, grated

200g butter

200g plain flour

2 sprigs of fresh rosemary fresh parsley leaves, to decorate you will need

2-3 baking trays lined with baking parchment, and a 5cm cookie cutter

1 Heat the oven to 220C/Gas Mark 7. Blitz the Parmesan, butter, flour and rosemary in a food processor until the mix comes together to form a dough.

2 Roll the dough out to the thickness of a £1 coin, then cut into 5cm rounds, re-rolling any excess dough.

3 Spread the biscuits out onto the baking trays, and top each with a parsley leaf. Bake for 14mins, until golden. Leave to cool on a wire rack. Per biscuit: Cals 102, Fat 8g,

Sat fat 5g, Carbs 5g