The Great Australian Bake Off

Try this beautiful Mediterranean twist on an old classic.


  • Biscuits

  • 200g unsalted butter, chilled

  • 120g almond meal

  • 200g plain flour

  • ¼ tsp sea salt

  • 1 egg, plus 1 egg yolk

  • 1 clove garlic

  • 50g sundried tomatoes, chopped

  • 80g shredded tasty cheese

  • 1 tsp dried oregano

  • Topping

  • 100g piece parmesan cheese, to grate over biscuits


  • 1.

    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.

  • 2.

    For the topping, grate parmesan cheese over biscuits. Place in oven for 10 minutes or until golden.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 270kj
  • Fat Total 19g
  • Saturated Fat 9g
  • Protein 6g
  • Carbohydrate 18g
  • Sugar 1g
  • Sodium 134mg

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.

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This recipe has not been edited or tested by the Bake Off Food Department.

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