Olive Oil, Parmesan and Fennel Biscuits

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 minutes
Bake Time: 15 minutes


   1. 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.
   2. 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.
   3. 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.
   4. Remove from oven. Cool on trays (biscuits will firm). Serve biscuits with Camembert/Brie cheese and RG Sweet Red Pepper Jam.

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