Try this beautiful Mediterranean twist on an old classic.
For the biscuit dough, beat butter and salt in food processor for a couple of seconds.Add almond meal and eggs and pulse till combined, add half flour and pulse for a couple of seconds then add rest of the flour with the shredded cheese, pat-dried sundried tomato and oregano. Blend till dough combines, wrap and chill for 30 minutes. Pre-heat oven to 200°C. Flour work surface and roll dough out into a disc to 5mm thickness and cut shapes, then place on lined baking tray.
For the topping, grate parmesan cheese over biscuits. Place in oven for 10 minutes or until golden.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department.
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