These little morsels are so tasty topped with our Sweet Red Pepper Jam… enjoy with a glass of bubbles or ice cold beer for Cup Day…
Prep Time: 15 minutesBake Time: 15 minutes
Olive Oil, Parmesan and Fennel Biscuits
Bake Time: 15 minutes
Ingredients
- 1 1/2 cup Plain Flour
- 1/2 cup grated Parmesan
- 1 tsp. Fennel Seeds, slightly roast and roughly chopped
- 1/2 tsp. Murray River Salt Flakes
- 1/2 cup Signature Extra Virgin Olive Oil (EVOO)
- 1 tsp. Caraway Seeds
- 200 gm Milawa Camembert or brie, at room temperature, to serve
- Sweet Red Pepper Jam
Directions
- Place Flour, Parmesan, Fennel Seeds and Salt Flakes in a food processor and process until combined. Gradually add EVOO and process until mixture forms a ball.
- Turn dough out onto a lightly floured surface and knead until smooth. Place dough on a piece of baking paper and shape into a 3cm-thick log. Roll paper to enclose, twisting ends to seal. Chill for 1 hr, until firm.
- Preheat oven to140°C .Line a baking tray with baking paper. Use a sharp knife to cut log into 1cm-thick slices. Place on prepared tray. Sprinkle with Caraway Seeds. Bake for 12-15 mins.
- Remove from oven. Cool on trays (biscuits will firm). Serve biscuits with Camembert/Brie cheese and RG Sweet Red Pepper Jam.
