Nutty and a little cheesey. A lot like the author really. This recipe is so delish. It really does need a new pic if anyone would like to get involved with all that and send me one! I am sooo busy right now with projects above and beyond the Insider Club and book launches etc. It is crazy, but I wouldn't have it any other way.
So I hope you love these as part of your Christmas grazing board. They really are a bit special. Less crackered and more shortbreaded I would say!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 65 Grams Parmesan cheese, cubed
- A few fresh rosemary leaves
- 65 Grams Macadamias salted and roasted BUY
- 45 Grams Butter BUY
- 70 Grams Plain Flour
- Freshly ground black pepper
- 1 Pinch Pink Salt Flakes BUY
Preheat oven to 200°C.
Place Parmesan with rosemary into Thermomix bowl and mill 10 sec/speed 10. Set aside.
Place macadamias into Thermomix bowl and mill 7 sec/speed 7-8.
Place remaining ingredients into bowl (including Parmesan mix) and blend 7-8 sec/speed 7.
Tip out onto floured board, knead together gently with hands, roll out and cut into rounds. Garnish with 1 rosemary leaf in the center of each biscuit.
Place on lined baking tray and cook for 8-10 minutes until golden around the edges. Allow to cool before using.
Serve with dips, olives, cheeses or fruit.