• Parmesan and Rosemary Biscuits - Made with pure Rosemary oil

    These home-made savoury cookies are a lovely treat to add to the cheeseboard. They smell and taste divine. Add a little Blue Castello......... Perfect!


    • 100g butter, chopped
    • 100g parmesan cheese, grated
    • 1 tablespoon rosemary leaves, roughly chopped
    • 3/4 cup plain flour
    • 2 drops of pure Rosemary oil (or more depending on taste)


    • Process butter, parmesan, rosemary, flour and salt and pepper in a food processor until mixture forms a dough.
    • Turn dough out onto a lightly floured surface. Knead and press into a 15cm disc. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
    • Preheat oven to 180°C. Line 2 baking trays with baking paper
    • Roll out dough between 2 sheets of baking paper until 0.5cm thick. Using a 5cm round biscuit cutter, cut rounds from dough. Press unused dough together. Repeat until all dough is used.
    • Bake biscuits for 6 to 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve with your favourite cheese and some bubbles.